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Spinach and Feta Stuffed Leg of Lamb

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

52.4g

Energy (kJ)

2444kJ

Energy (kcal)

584kcal

Carbohydrate incl. fibre (g)

11.0g

Carbohydrate excl. fibre (g)

9.2g

Sugar (g)

1.5g

Fibre (g)

1.8g

Fat (g)

35.7g

Saturated fat (g)

17.2g

Unsaturated fat (g)

15.6g

Monounsaturated fat (g)

13.8g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

178mg

Sodium (mg)

408mg

Salt (g)

1.02g

Vitamin A (IU)

843IU

Vitamin C (mg)

8.8mg

Calcium (mg)

188mg

Iron (mg)

8.47mg

Potassium (mg)

915mg

Total

314.3g

14666kJ

3505kcal

65.7g

55.1g

9.1g

10.7g

214.4g

103.4g

93.4g

82.5g

10.9g

0.0g

1067mg

2448mg

6.12g

5055IU

53.0mg

1129mg

50.80mg

5493mg

  • 1.6 kg leg of lamb, deboned and butterflied (ask your butcher todo this for you)
  • 50 g breadcrumbs
  • 100 g feta cheese, crumbled
  • 2 cloves garlic, crushed
  • zest of 1 lemon
  • 15 ml Robertsons Italian herbs
  • 6 large spinach leaves, washed and deveined
  • 1 Knorr Cook-in-Bag garlic and Rosemary