Roasted Leg of Lamb with Garlic & Lemon – 80 Twenty Nutrition

Roasted Leg of Lamb with Garlic & Lemon

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Roasted Boneless Leg of Lamb with lemon, rosemary and garlic hot out of the oven!Lamb. Many of us save it for special occasions… but why not roast a leg of lamb on a weekend when you’re at home doing laundry or other housework? When you’re eating yummy stews and curries all week long thanks to the leftovers this recipe provides, you’ll be happy you did!

Nutritional Benefits of Lamb

Nutritionally, lamb is an excellent source of protein, vitamin B12 and selenium. Protein is the current macronutrient superstar, doing everything from maintaining and supporting increases in muscle mass and strength and keeping us feeling full longer so we can achieve and maintain a healthy weight. Vitamin B12 is needed for healthy nerves and blood cells. Selenium acts like an antioxidant, strengthening our immune system.

Lamb is also rich in iron, zinc and omega-3 fatty acids. Look for grass-fed lamb for even higher amounts of omega-3s!

How does lamb compare to other types of red meat?

Lamb leg is lower in calories than beef chuck and is higher in conjugated linoleic acid (CLA), a fatty acid which may help lower body fat. Lamb is also higher in iron and zinc than chicken or pork. Iron is needed for healthy red blood cells and zinc strengthens the immune system, potentially helping prevent colds and the flu.

Of course, lamb is still classified as “red meat” and according to health groups around the world, should be eaten in small amounts. I like to think of meat as more of a condiment than a main course.

Should I cut down on red meat?

It depends how much you’re eating. The World Cancer Research Fund and The World Health Organization both recommend limiting red meat intake to less than 18 ounces a week. Finding that hard to picture? A 3 ounce serving of red meat is about the size of a deck of cards, so limit your intake to that amount less than 6 times in a week.

Enjoy this tasty roasted leg of lamb using slow and low heat. It’s sure to be a family favourite!

Roasted Boneless Leg of Lamb with Garlic, Lemon and Rosemary. Paleo, primal, low carb and gluten free. Super easy and delicious!

Roasted Leg of Lamb with Garlic and Lemon

A super easy but impressive roasted leg of lamb recipe. All it takes is slather, roast, slice and serve! The perfect Sunday recipe to give you tasty leftovers during a busy week. When you purchase your boneless lamb leg, ask your butcher to trim the fat and roll and tie it up for you. You can also find it already done for you at some markets/grocery stores.
Servings 8
Prep Time 6 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours 6 minutes


  • 4 lbs boneless lamb leg rolled and tied
  • 8 garlic cloves minced
  • 1 tbsp olive oil
  • 2 lemons zest and juice
  • 2 tbsp rosemary dried
  • 2 tbsp spicy mustard such as Dijon
  • Salt and pepper to taste


Tip: This recipe makes plenty of leftovers, and lamb goes really well in curries, stews and more. When you're carving the lamb, chop up whatever you won't eat at that meal into chunks for your next recipe. Place in a Ziploc bag and freeze if you won't be using it in the next couple of days.
Cost per serving: $5.45

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