Serves: 5
1. Allow 1/3 to 1/2 lb. per serving for bone-in roast and 1/4 to 1/3 lb. per serving for boneless roast. Heat oven to 325°F. Place roast, fat side up, on rack in shallow roasting pan. If desired, sprinkle with salt and pepper unless using glaze with salt or soy sauce added. Insert meat thermometer so bulb reaches center of thickest part of meat, but does not rest in fat or on bone.
2. Bake at 325°F. to desired degree of doneness using "Timetable for Roasting Lamb". Let stand 15 minutes before carving.
Nutrition Information Per Serving: Serving Size: 4 oz. Cooked Lamb * Calories: 220 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 4 g 20% * Cholesterol: 105 mg 35% * Sodium: 80 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 32 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 15% * Dietary Exchanges: 4 Lean Meat
See Cook's Note: Buying Lamb and Cook's Note: Glazes for Lamb Roasts
This Lamb Roast recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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