Meat
Bone In
Bone-in lamb leg is the classic celebration roast—femur in, full flavour, dramatic on the table. The bone slows cooking slightly and bastes from within as marrow and juices move. Easy to carve with practice at the natural seams. Season under the skin and on the surface, roast to pink, rest 15–20 minutes, and carve thin slices. Stud with garlic and rosemary if desired. Bone-in forgives slightly more than boneless if timing is imperfect. Leftovers make the best sandwiches.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 14.2 g
- Saturated Fat 5.67 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.67 g
- Polyunsaturated Fat 2.83 g
- Cholesterol 70.6 mg
- Sodium 59.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 32.9 g
- Water 49.4 g
- Energy 259 kcal
- Water 49.4 g
- Carbohydrates 0.01 g
- Protein 32.9 g
- Fat 14.2 g
- Saturated Fat 5.67 g
- Monounsaturated Fat 5.67 g
- Polyunsaturated Fat 2.83 g
- Omega-3 0.34 g
- Trans Fat 0.2 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.3 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 592 mg
- Major Minerals 591 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.3 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Spring religious and pastoral feasts centred on roasting the whole bone-in leg.
British and French Sunday traditions fixed leg of lamb as a household roast icon.
Export chilled legs made bone-in lamb a global holiday centrepiece.