National Roast Leg of Lamb Day

Lamb is an excellent source of protein, vitamin B-12, niacin, zinc and a good source of iron.

Bodies need a constant supply of protein to build tissue and/or repair body cells as they wear out. A 3-ounce serving of cooked, lean lamb provides 48% of the protein an average person needs in a day.

B VITAMINS—Lamb contains a substantial amount of several B vitamins. Vitamin B-12, which is only found naturally in animal foods, is important for the normal functioning of body cells and the nervous system. Niacin (another B vitamin) promotes healthy skin and nerves and aids in digestion. A 3-ounce serving of cooked, lean lamb provides 37% of the vitamin B-12 and 27% of the niacin most people need in a day.

ZINCZinc is a mineral that the body needs to form enzymes and insulin. A 3-ounce serving of cooked, lean lamb provides 30% of the zinc most people need in a day.

IRONIron is an important nutrient that helps red blood cells carry oxygen to and from other cells in the body. People who are low on iron become anemic. A 3-ounce serving of cooked lamb provides 10% of the iron most people need in a day.

CALORIESCompared to other meats, lamb has very little fat marbling throughout the meat. With most fat limited to the outside edges, it’s easily trimmed. That means fewer calories— only 175 in an average 3-ounce serving.

GOOD FATSA recent study showed that only about 36% of the fat in lamb is saturated. The rest is monounsaturated or polyunsaturated, the “good” fat in our diets.


Servings: 8
Preparation Time: 10 Minutes
Cook Time: 20 Minutes


5 pound butterflied American Lamb leg, trimmed
2 tablespoons chili powder 2 tablespoons paprika
1 tablespoon ground coriander
1 tablespoon ground cumin
Salt and pepper, to taste
2 tablespoons honey
2 tablespoons ketchup


In a large bowl, whisk together chili powder, paprika, coriander, cumin, salt and pepper. Add lamb; toss to coat with the spices. Set aside for 1 hour.
Grill lamb over glowing coals (or a hot gas grill), or sear in an oiled grill pan over high heat until lamb is charred, 8 to 10 minutes. In a bowl, mix honey and ketchup. Turn lamb over; brush grilled side with honey glaze. Continue to grill until medium-rare (130ºF), 8 to 10 minutes longer. Let rest for 10 minutes.
Thinly slice lamb crosswise; serve with coleslaw.

**Source: www.AmericanLamb.com