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Boned Roast Lamb With Pork

Gadget.Cook's picture
  Lamb leg 8 Pound (1 Leg, 6 To 8 Pound)
  Pork tenderloin 1
  Marjoram/Rosemary / thyme 1 Teaspoon
  Salt To Taste
  Pepper To Taste

Have butcher bone leg of lamb, replacing bone with pork tenderloin.
Roll and tie roast for pan roasting or rotisserie; rub lamb with seasonings.
For pan roasting, preheat oven to 325°.
Place lamb on rack in roasting pan and roast, uncovered, about 3 hours (30 minutes per pound) or until meat thermometer registers 185°.
For rotisserie, arrange lamb on spit, piercing roast through the center lengthwise.
Cook over low coals 3-3 1/2 hours or until meat thermometer registers 185°.
Place lamb on board or heated platter.
Slice with electric knife and serve.

Recipe Summary

Main Dish

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Average: 3.9 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8939 Calories from Fat 5297

% Daily Value*

Total Fat 587 g903.4%

Saturated Fat 289.4 g1446.9%

Trans Fat 0.3 g

Cholesterol 3346.4 mg1115.5%

Sodium 2322.6 mg96.8%

Total Carbohydrates 3 g1%

Dietary Fiber 2 g8.2%

Sugars 0.2 g

Protein 853 g1706.5%

Vitamin A 8.4% Vitamin C 4.3%

Calcium 44.4% Iron 390.4%

*Based on a 2000 Calorie diet

Boned Roast Lamb With Pork Recipe