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Level
very easy
Prep Time
20 mins
Total Time
2 h 10 m
Serves
10

Tips

For medium-done roast, cook to internal temperature of 160°F (71°C).
Chop herbs in food processor for easy preparation.
To carve the leg of lamb, use a clean kitchen towel to grip the narrow end of the leg bone; tipping the bone on a 45-degree angle up from the chopping board, with the meaty part of the lamb leg resting on the board . Use a sharp carving knife to cut ½-in. (1-cm) thick slices in towards the bone (and against the grain of the meat). Rotate bone to carve all the way around the lamb leg.

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Nutritional Facts

Nutrition Description:
Per serving (1/10 of the recipe):
Calories:
450
Fat:
24 g
Saturated Fat:
6 g
Carbs:
16 g
Fibre:
2 g
Sugar:
1 g
Cholesterol:
130 mg
Protein:
43 g
Sodium:
470 mg