Persian Roast Lamb
Persian Roast Lamb, often prepared as a whole leg or shoulder, is a centerpiece dish in Iranian cuisine, marinated with a fragrant blend of yogurt, saffron, onions, and aromatic herbs before being slow-roasted to tender perfection. It is distinct from the ground meat skewers of Kabab Koobideh, offering a more substantial and celebratory presentation. This dish is a staple at festive gatherings, family meals, and Nowruz celebrations.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, providing essential nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving (about 4-5 ounces of meat) ranges from 300 to 400 calories, depending on the cut and added fats from the marinade.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 32 g |
| Carbs | 0 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 85 mg |
| Iron | 3.5 mg |
| Zinc | 6.0 mg |
| Vitamin B12 | 3.0 mcg |
| Niacin (B3) | 8.0 mg |
| Phosphorus | 250 mg |
| Selenium | 30 mcg |
| Potassium | 420 mg |
| Vitamin B6 | 0.4 mg |
Per 1 serving (about 150 g cooked meat, bone removed) · estimated, varies by recipe
💡 What's interesting
Culturally, serving a whole roasted leg symbolizes hospitality and abundance in Persian feasts. Nutritionally, the use of saffron and yogurt in the marinade not only tenderizes the meat but also adds antioxidants and probiotics, enhancing both flavor and digestive benefits.
