Note: For this recipe, order a saddle of lamb and ask the butcher to bone it, saving the bones for stock. To make lamb stock, brown the bones and some chopped onions, carrots and celery in a hot oven. Transfer the roasted bones and vegetables to a stock pot, add a bouquet garni (sprigs of parsley and thyme tied together with string), peppercorns and water to cover. Simmer for 3 to 4 hours, strain and refrigerate.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
172 calories; protein 19.5g; carbohydrates 4g; dietary fiber 0.2g; sugars 2.5g; fat 8.3g; saturated fat 2.5g; cholesterol 57.9mg; vitamin a iu 804.4IU; vitamin c 10.7mg; folate 20.3mcg; calcium 43.7mg; iron 1.5mg; magnesium 24.3mg; potassium 417.5mg; sodium 250.3mg; thiamin 0.1mg.