Roast Lamb


Serving Size:
4 ounces

    Diet Types:
  • Diabetes
  • Dialysis
  • Gluten-free


  • 4 tablespoons butter
  • 1 boneless leg of lamb, well-trimmed, rolled and tied (about 4-1/2 pounds)
  • 1/4 cup fresh rosemary leaves
  • 2 garlic cloves
  • 2 tablespoons oregano leaves, dried and crushed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup fresh lemon juice
  • 1 cup water


  1. Preheat oven to 325° F. Set butter out to bring to room temperature.
  2. Wash and lightly trim the fat from the lamb and set aside in a roasting pan.
  3. Chop rosemary and mince the garlic.
  4. Blend the oregano, rosemary, garlic, salt and pepper and half the soft butter or margarine together in a small bowl.
  5. Make slits into the leg of lamb with a sharp knife and stuff the herb and butter mixture into the slits.
  6. Spread the remaining herb and butter mixture over the lamb.
  7. Mix lemon juice with remaining butter and pour over lamb.
  8. Cover and bake 30 minutes for each pound.
  9. After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.
  10. Uncover during the last half hour of cooking for a crisp skin.

Helpful hints

  • For a lower protein diet reduce portion to match your meal plan or check with the dietitian to determine portion size.
  • Use this guide for cooking times: medium rare, 145° F internal temperature, 20 to 30 minutes per pound; medium, 160° F internal temperature, 30 to 35 minutes per pound; well done, 170° F internal temperature, 35 to 40 minutes per pound.

Nutrients per serving

Calories 318

Protein 30 g

Carbohydrates 0 g

Fat 22 g

Cholesterol 118 mg

Sodium 326 mg (114 mg, if prepared without salt) mg

Potassium 394 mg

Phosphorus 228 mg

Calcium 32 mg

Fiber 0.5 g

Kidney and kidney diabetic food choices

  • 4 meat

Carbohydrate choices


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