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Nutrition Facts
Serving Size 169 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 320 mg 13%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 43 g
Vitamin A 0% Iron 20%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Wine And Herb Marinated Leg Of Lamb
Prep Time
15 minutes
Cook Time
1 h 15 m
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

3 Lb H-E-B Natural Leg of Lamb Half Semi-Boneless
1/4 cup(s) white onion, chopped
2 Tbsp H-E-B Red Wine Vinegar
1 Tbsp H-E-B Extra Virgin Olive Oil
1 Tsp vilux dijon mustard-whole grain
3 H-E-B Peeled Garlic, crushed
1 Tsp H-E-B Oregano, crushed
1 Tsp basil leaves, crushed
1/2 Tsp salt
1/2 Tsp black pepper
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Trim fat from surface of roast. Whisk together marinade ingredients in a small bowl.
Place roast in a gallon-sized, sealable plastic bag. Pour marinade over roast; press air from bag and seal. Turn and massage until roast is evenly coated. Marinate 2 hours or overnight in the refrigerator, overnight is best.
Heat oven to 325F.
Place roast on a rack in a shallow roasting pan. Pour remaining marinade over top. Cook in center of oven 25 to 30 minutes per pound.
Check doneness with a meat thermometer inserted in thickest portion, not touching bone or fat. Remove when thermometer reads 135 to 140F.
Let roast stand 15 minutes before carving. Split roast in half next to the bone. Remove bone. Carve each half into thin slices, cutting across the grain



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