Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1200 kg leg of lamb
- 3 kg potatoes
- 5 ml water
- 1 ml white wine
- 1 salt and pepper
- ½ rosemary
- 1800 cloves of garlic
- 200 mg ketchup
- =
Directions
Prepare the potatoes and cut into slices.
Spread in a greased ovenproof dish and add water and white wine.
Season with salt, pepper, rosemary and garlic.
Rub the leg with salt, pepper, rosemary and halved cloves of garlic.
Place the leg of lamb on top of the potatoes.
Place the dish in a preheated oven at 200° (390°F).
Make sure the potatoes does not dry out, add additional water if they do.
Carve the meat and serve with the potatoes, a salad and some good bread.