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Leg of Lamb Dialysis Friendly Recipe

Holiday Recipes:

Traditional American Leg of Lamb

Yield: Serves 12 (Serving size 4 ounces)


  • 1 4-pound leg of lamb
  • 3 Tbsp. lemon juice
  • 1 Tbsp. curry powder
  • 2 cloves garlic, minced
  • 1/2 tsp. ground black pepper
  • 1 c. onion, sliced
  • 1/2 c. dry vermouth


  1. Place lamb on rack in roasting pan. Sprinkle with all but 2 teaspoons lemon juice.

  2. Make paste with 2 teaspoons lemon juice and rest of spices. Rub into lamb.

  3. Arrange onion slices around lamb.

  4. Roast in 400°F oven for 30 minutes. Drain off fat and add vermouth.

  5. Reduce heat to 325°F and cook for 1 3/4 to 2 hours. Baste frequently. When internal temperature is 145°F, remove from oven and let rest 3 minutes before serving.

Contributed by: Agnes, Fresenius Medical Care Orland Park, Illinois

Originally published in Renal Culinary Gourmet Cookbook

Nutrition Per Serving
Calories 247
Protein 25 g
Carbohydrate 2 g
Total Fat 14 g
Saturated Fat 6 g
Cholesterol 87 mg
Potassium 338 mg
Phosphorus 190 mg
Sodium 64 mg