Roast lamb is the perfect roast to accompany some Keto Gravy and is best served in winter for the holidays, or Christmas time.
Roast lamb is an easy meat to get here in Australia and is usually very good quality. We generally source our lamb either from Tasmania, or New Zealand for the best types quality cuts. From my days as working for a butcher, lamb legs like this were in high demand and generally sold out on a Sunday for the perfect Sunday roast coupled with some Keto Roast Potatoes.
To keep this meal keto friendly, I’d suggest adding plenty of keto gravy or having some extra butter on the side. You don’t need much protein, so 150g (5 oz) is easily enough for each person, taking in consideration of the bone, which can sometimes weight up to 200-300g.
If you are looking for more juicy Roast Lamb like this, you are going to love my other dinner recipes on the blog that are just as delicious is this one, or you can download my Best Selling Keto Cookbook and get even more great keto dinner recipes.
Or if you are looking for more Keto Dinner Ideas recipes sequenced into an easy keto meal plan, then you’ll enjoy my 4 week keto meal plan, filled with many more dinner ideas like this recipe.
How many calories in Roast Lamb
If you’re wondering How many calories in Roast Lamb, then hopefully I can answer this question for you.
The nutritional information can be found here for this recipe:
How many carbs in Roast Lamb?
That’s a good question. Well, I also wondered about How many carbs in Roast Lamb? before I created this recipe, so you’re not alone! If you look above, hopefully, the nutritional information panel can answer this question, but if it doesn’t, you can always leave a comment below and I’ll answer as promptly as I can.
I hope you enjoy this juicy Roast Lamb as much as I did testing, creating and photographing this recipe. Don’t forget to share this Roast Lamb with a friend in need, or anyone who would be excited about finding a perfect juicy Roast Lamb.
Until Next Time.
- 1.5 kg Lamb leg (3 lb)
- 1 Tbsp olive oil
- 2 Sprigs Rosemary
- 3 Cloves garlic crushed
- Use a knife to make small cuts in the meat.
- Rub meat with oil.
- Insert sprigs of rosemary into the cuts.
- Bake at 180C (350F) for 1.5 hours for medium-rare meat.
- Rest the meat for 15 minutes before carving