"My grandmother's tender lamb melts in your mouth and the gravy is great on mashed potatoes or rice. This version stands alone, no need for mint jelly." — Frann R.
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1 (6 pound)
bone-in leg of lamb, trimmed
1 (12 ounce) can
lemon, for garnish
vegetable bouillon, crushed
Good combination of flavors but don't cook your lamb to 160 degrees unless you like your lamb well done, cook until instant read thermometer reads 130-135 for med rare lamb like it is supposed to be. Be sure to let rest 20mins before slicing to let juices redistribute back into meat.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Me's Clove-Studded Leg of Lamb
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 222
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