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Makes about 13 (3-ounce) servings


    • 1 (4 pound) leg of lamb
    • 1 tablespoon vegetable oil
    • 1 teaspoon salt
    • 3/4 teaspoon pepper
    • 3/4 teaspoon dried rosemary leaves


1. Place lamb, fat side up, in a shallow roasting pan.

2. Brush vegetable oil over lamb.

3. Mix salt, pepper, and rosemary. Sprinkle over lamb.

4. Bake at a 325°F oven temperature for about 2 hours or until meat thermometer reaches 160°F.

5. Let stand 10 minutes before carving.

    Nutrition Information per serving:
    Calories 77
    Calories from fat 28
    Total Fat 3.2 g
    Saturated Fat 1.0 g
    Cholesterol 35 mg
    Sodium 145 mg
    Total Carbohydrate 0 g
    Dietary Fiber 0 g
    Sugar 0 g
    Protein 11 g
    Vitamin A 0 RE
    Vitamin C 0 mg
    Calcium 4 mg
    Iron 1.0 mg

Food & Nutrition Service, USDA

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