Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
1037
Calories
67g
Protein
34g
Fat
110g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Ham | 100g cooked | 145 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- five pound leg of lamb
- four ounces of suet
- two ounces of chopped ham
- six ounces of stale bread
- a small piece of bay leaf in the pan makes a fine flavor
- two eggs
- one small onion
- salt
- pepper
- nutmeg
- parsley
Directions
1
Take a four or five pound leg of lamb, cut down the under side and remove the bone ; fill it with a dressing made of four ounces of suet, two ounces of chopped ham, six ounces of stale bread, two eggs, one small onion, season to taste with salt, pepper, nutmeg, parsley. A small piece of bay leaf in the pan makes a fine flavor for the gravy. — W. O. Perkins, Wil- liams, Ariz.
Recipe sourced from
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