The traditional cut for Easter Sunday and many other Sunday Roast occasions. Easy carve would be our preparation preference where we remove the middle and top bone but leave the shank on the bone. Serves 6.
Irish Spring Lamb
|Total Fat||17 g||Potassium||249 mg|
|Saturated||7.4 g||Total Carbs||0 g|
|Polyunsaturated||1.3 g||Dietary Fiber||0 g|
|Monounsaturated||7 g||Sugars||0 g|
|Trans||0 g||Protein||17.9 g|