Lamb roast fits into healthy meal when you know what you're doing

A beautiful roast can turn a typical meal into a feast. But can it be part of a healthy diet?

The answer is yes, when eaten in moderation and when you know how to shop for and prepare the right meat.

No matter how you slice it, most meat is high in fat (especially the saturated kind). And as a rule of thumb, the more flavorful the cut, the higher the fat. Most markets post a chart with the nutrition facts for different cuts of meat, so start there.

Also, rather than buying pricey "prime" grades of meat, which have the highest percentage of fat (about 35 to 45 percent by weight), choose cuts labeled "choice," which are 15 to 35 percent fat. Even better, go for "select," with 7 and 10 percent fat.

Markets aren't required to use these labels, so when in doubt, ask the butcher.

Also, choose cuts that are less marbled, since all that marbling is just fat that even the most skillful butcher couldn't trim away.

Speaking of trimming, before you cook your meat, you'll want trim any visible fat. This takes a few extra minutes but will significantly reduce the amount of fat you end up eating.

This roast leg of lamb with a cherry and Port wine pan sauce starts with a cut of meat (the butt end of the leg) that when well trimmed is lean, yet has just enough fat to give it superb flavor. It's an elegant dish that can be on the table in about 40 minutes.

For a spring-themed plate, serve slices of this roasted leg of lamb with herb-infused, whole-wheat couscous and some steamed asparagus with a squeeze of lemon juice.