{"id":1601,"date":"2012-10-10T16:55:55","date_gmt":"2012-10-10T21:55:55","guid":{"rendered":"http:\/\/www.premier1supplies.com\/sheep-guide\/?p=1601"},"modified":"2024-10-19T11:15:25","modified_gmt":"2024-10-19T16:15:25","slug":"celebration-leg-of-lamb","status":"publish","type":"post","link":"https:\/\/www.premier1supplies.com\/sheep-guide\/2012\/10\/celebration-leg-of-lamb\/","title":{"rendered":"Celebration Leg of Lamb"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2844\" title=\"CelebrationLegOfLamb\" src=\"http:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2012\/08\/CelebrationLegOfLamb-1024x730.jpg\" alt=\"\" width=\"1024\" height=\"730\" srcset=\"https:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2012\/08\/CelebrationLegOfLamb-1024x730.jpg 1024w, https:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2012\/08\/CelebrationLegOfLamb-300x214.jpg 300w, https:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2012\/08\/CelebrationLegOfLamb-559x398.jpg 559w, https:\/\/www.premier1supplies.com\/sheep-guide\/wp-content\/uploads\/2012\/08\/CelebrationLegOfLamb.jpg 1706w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><!--more--><\/p>\n<h4>Ingredients:<\/h4>\n<ul>\n<li>\n<address>1\u00a0\u00a0\u00a0 tablespoon soy sauce<\/address>\n<\/li>\n<\/ul>\n<ul>\n<li>1\u00a0\u00a0\u00a0 tablespoon olive oil<\/li>\n<\/ul>\n<ul>\n<li>1\u00a0\u00a0\u00a0 clove garlic, crushed<\/li>\n<\/ul>\n<ul>\n<li>1\u00a0\u00a0\u00a0 teaspoon pepper<\/li>\n<\/ul>\n<ul>\n<li>1\/2\u00a0\u00a0\u00a0 teaspoon ground ginger<\/li>\n<\/ul>\n<ul>\n<li>1\u00a0\u00a0\u00a0 whole bay leaf, crushed<\/li>\n<\/ul>\n<ul>\n<li>1\/2\u00a0\u00a0\u00a0 teaspoon dried thyme<\/li>\n<\/ul>\n<ul>\n<li>1\/2\u00a0\u00a0\u00a0 teaspoon dried sage<\/li>\n<\/ul>\n<ul>\n<li>1\/2\u00a0\u00a0\u00a0 teaspoon dried marjoram<\/li>\n<\/ul>\n<ul>\n<li>6 to 9\u00a0\u00a0\u00a0 pounds American Lamb leg, bone-in<\/li>\n<\/ul>\n<p>In small bowl, mix together soy sauce, oil, garlic, pepper, ginger, bay leaf, thyme, sage and marjoram.<\/p>\n<p>Place lamb on rack in roasting pan.\u00a0 With sharp knife, make frequent slits in surface of lamb.\u00a0 Move knife from side to side to enlarge pockets.\u00a0 Rub herb mixture into each slit.\u00a0 Rub any remaining mixture over roast.<\/p>\n<p>Roast in 325\u00baF oven for 20 to 25 minutes per pound or until meat thermometer registers 145\u00baF for medium-rare, 160\u00baF for medium or 170\u00baF for well.\u00a0 Remove roast from oven, cover and let stand 10 minutes.\u00a0 Internal temperature will rise approximately 10 degrees.\u00a0 Pan drippings can be used in gravy or skimmed and served au jus.<\/p>\n<p>12 servings.\u00a0Preparation time: 5 minutes.\u00a0Cook time: 2 to 3 hours<\/p>\n<p><em>Nutrition per serving:\u00a0 382 calories, 33 g protein, 0.37 g carbohydrate, 27 g total fat<\/em><br \/>\n<em> (64% calories from fat), 120 mg cholesterol, 0.13 g fiber, 178 mg sodium, 11 mg niacin, 0.27 mg vitamin B6, 5 mcg vitamin B12, 3 mg iron, 6 mg zinc.<\/em><\/p>\n<p><em><strong>Recipe and image provided by the American Lamb Board<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":17,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[225],"tags":[257,263],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - 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