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Roast Leg of Lamb
Roast Leg of Lamb Prep and Cook Time: Prep time: 15 minutes Cooking time: 45 minutes

  • butt half of boneless leg of lamb, about 3 to 4 lbs
  • 8 cloves of garlic, pressed
  • 3 TBS chopped rosemary
  • 1/4 cup fresh lemon juice
  • 2 tsp salt
  • 1 tsp fresh ground pepper
  • 3 carrots, peeled and sliced
  • 2 onions, quartered
  • 11/2 cups chopped celery


  1. Cut off excess fat from leg of lamb. Lay leg of lamb out flat in glass baking dish. Press garlic and chop rosemary. Rub leg with both making sure you get it into the crevices. Pour fresh lemon juice over lamb and sprinkle with salt. Cover and refrigerate overnight.
  2. Preheat the oven to 425°F (218°C). Cut vegetables and place around lamb in baking dish. Sprinkle with pepper. Roast lamb and vegetables for about 15 minutes, then turn the heat down to 350°F (177°C).
  3. After about 20 minutes, check the internal temperature of the lamb with an instant reading meat thermometer. Continue to check in thickest part of leg every 5 minutes until internal temperature reaches 130°F (55°C) for medium rare. Let it rest for a few minutes before carving. Serve with vegetables and pan juices.
  4. If vegetables are not yet tender, pour them into a pan with juice and simmer, covered over medium heat while lamb rests.
Serves 4

Nutritional Profile

Roast Leg of Lamb
1.00 serving
(283.43 grams)
Calories: 451


 vitamin B12182%



 vitamin B372%



 vitamin A43%

 vitamin B240%


 vitamin B625%

Introduction to Recipe Rating System Chart

In order to better help you identify recipes that feature a high concentration of nutrients for the calories they contain, we created a Recipe Rating System. This system allows us to highlight the recipes that are especially rich in particular nutrients. The following chart shows the nutrients for which Roast Leg of Lamb is either an excellent, very good, or good source (below the chart you will find a table that explains these qualifications). If a nutrient is not listed in the chart, it does not necessarily mean that the recipe doesn't contain it. It simply means that the nutrient is not provided in a sufficient amount or concentration to meet our rating criteria. (To view this recipe's in-depth nutritional profile that includes values for dozens of nutrients - not just the ones rated as excellent, very good, or good - please use the link below the chart.) To read this chart accurately, you'll need to glance back up to see the ingredients used in the recipe and the number of serving sizes provided by the recipe. Our nutrient ratings are based on a single serving. For example, if a recipe makes 4 servings, you would be receiving the nutrient amounts listed in the chart by eating 1/4th of the combined ingredients found in the recipe. Now, returning to the chart itself, you can look next to the nutrient name in order to find the nutrient amount it offers, the percent Daily Value (DV%) that this amount represents, the nutrient density that we calculated for this recipe and nutrient, and the rating we established in our rating system. For most of our nutrient ratings, we adopted the government standards for food labeling that are found in the U.S. Food and Drug Administration's "Reference Values for Nutrition Labeling." Read more background information and details of our rating system.

Roast Leg of Lamb
1.00 serving
283.43 grams
Calories: 451

Nutrient Amount DRI/DV
World's Healthiest
Foods Rating
vitamin B12 4.36 mcg 182 7.3 excellent
protein 45.21 g 90 3.6 excellent
selenium 47.62 mcg 87 3.5 excellent
vitamin B3 11.44 mg 72 2.9 very good
zinc 7.84 mg 71 2.8 very good
phosphorus 361.49 mg 52 2.1 very good
vitamin A 387.18 mcg RAE 43 1.7 good
vitamin B2 0.52 mg 40 1.6 good
pantothenic acid 1.41 mg 28 1.1 good
copper 0.25 mg 28 1.1 good
vitamin B6 0.43 mg 25 1.0 good
World's Healthiest
Foods Rating
excellent DRI/DV>=75% OR
Density>=7.6 AND DRI/DV>=10%
very good DRI/DV>=50% OR
Density>=3.4 AND DRI/DV>=5%
good DRI/DV>=25% OR
Density>=1.5 AND DRI/DV>=2.5%

In-Depth Nutritional Profile for Roast Leg of Lamb

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