Leg of Lamb
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 67 g | (68 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,464 mg | (37 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 604 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 60 grams Parsnips
- 80 grams Celery root
- 1 onion
- 1 bunch thyme
- 3 garlic cloves
- salt
- peppers
- 1 ¼ kilograms Leg of lamb
- 4 Tbsps clarified butter
- 4 Tbsps Tomato paste
- 500 milliliters Red wine
- 500 milliliters Beef broth
- salt
- freshly ground peppers
Preparation steps
Peel parsnip and celery, cut into 1-2 cm (approximately 1/2-3/4 inch) cubes. Peel onion and dice finely. Tie thyme with a kitchen string. Peel and chop garlic finely.
Rinse and pat dry leg of lamb. Heat butter in a roasting pan and sear meat on all sides.
Remove meat from the pan and saute prepared vegetables for about 3 minutes, add tomato paste and saute briefly, remove vegetables from the pan.
Return meat to the pan and add wine, bring to a boil.
Return vegetables to the pan, add broth and thyme, roast meat in preheated oven at 160°C (approximately 325°F) for about 2-2 1/2 hours.
Baste meat with cooking juices often.
Remove meat from the pan and wrap in aluminum foil. Keep warm in preheated oven at 70-80°C (approximately 160-175°F).
Remove thyme from the pan and puree sauce through a sieve. Season with salt and pepper.
Arrange lamb on a platter and serve with sauce.
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