Slow-Roasted Leg of Lamb
Slow-Roasted Leg of Lamb is a classic, celebratory dish where a whole leg of lamb is cooked low and slow until fork-tender, often seasoned with garlic, rosemary, and lemon. While traditionally made with the leg, the shoulder is a popular, more flavorful, and economical alternative that becomes exceptionally succulent when roasted for a longer period. This dish is a cornerstone of Mediterranean, Middle Eastern, and British Sunday roast cuisines.
🍽️ Nutrition at a glance
This dish is very high in protein and a good source of healthy fats, with virtually no carbohydrates. Key nutrients include iron, zinc, and B vitamins like B12, providing a substantial meal with a rough calorie ballpark of 450-550 kcal per typical serving.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 25 g |
| Carbs | 0 g |
| Fat | 16 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 65 mg |
| Iron | 1.7 mg |
| Zinc | 4.5 mg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 5.5 mg |
| Phosphorus | 180 mg |
| Selenium | 22 mcg |
| Potassium | 310 mg |
| Vitamin B6 | 0.3 mg |
Per 3 oz (85 g) cooked, lean and fat eaten · estimated, varies by recipe
💡 What's interesting
Culturally, roasting a whole leg or shoulder of lamb is often a centerpiece for family gatherings and holidays, symbolizing hospitality and abundance. Nutritionally, lamb is one of the richest dietary sources of conjugated linoleic acid (CLA), a type of fat studied for various health benefits.
