A 3-ounce cooked serving has about 150 calories and 23 grams of protein.
Plus, youre likely to find fresh cuts locally since lamb is raised in nearly all 50 states.
(If you do so, be sure not to marinate for more than three hours.)
Credit: Blaine Moats
Cut 12-inch-wide slits about 1-inch deep into the leg of lamb.
Insert slivers of garlic from 1 to 2 cloves into the slits cut into the leg of lamb.
Roast the leg of lamb for at least two hours (see chart below for exact cooking times).
Credit: Karla Conrad
Slice through the bottom of the meat with your knife parallel to the bone, angling straight down.
If you have a size different than listed in the chart above, use these times as a guide.
Test Kitchen Tip:Freeze lamb in slices wrapped in foil.
To warm later, place foil-wrapped slices in a 350F oven.
Bones often give the meat more flavor but make carving trickier.
Why You Should be Grilling Grass-Fed Lamb.Mens Journal.
