Kentucky Roast Lamb
|Lamb leg||6 Pound (1 Piece)|
|Soft bread crumbs||3 Cup (48 tbs)|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Melted butter||1⁄4 Cup (4 tbs)|
|Ground allspice||1⁄2 Teaspoon|
|Brown sugar||1 Teaspoon|
|Grated nutmeg||1 Teaspoon|
|Jelly sauce||2 Tablespoon|
Have butcher bone leg of lamb.
Ask for the bones to make stock.
Mix bread crumbs with celery, butter, pepper, and allspice.
Use mixture to stuff leg of lamb.
Skewer or sew opening to enclose the ] stuffing.
Sprinkle outside of meat with brown sugar, cayenne, salt, and grated nutmeg.
Roast on a rack in preheated slow oven (325°F.) for 2 to 3 hours, or until internal temperature on a meat thermometer registers 182°F.
Cut into slices and serve with Jelly Sauce.
Serving size: Complete recipe
Calories 6767 Calories from Fat 4197
% Daily Value*
Total Fat 467 g718%
Saturated Fat 239.1 g1195.5%
Trans Fat 0 g
Cholesterol 2184.2 mg728.1%
Sodium 2456.5 mg102.4%
Total Carbohydrates 101 g33.6%
Dietary Fiber 6.1 g24.3%
Sugars 28.5 g
Protein 511 g1021.7%
Vitamin A 39.3% Vitamin C 5.7%
Calcium 48% Iron 270.1%
*Based on a 2000 Calorie diet