Directions:
- Rinse and dry the lamb, make several small gashes in the surface. Place in a bowl. Mix together all remaining ingredients. Pour over lamb and marinate overnight in the refrigerator, basting several times. Drain lamb, reserving marinade.
- Spit the lamb securely with a drip pan underneath. Roast for 1 3/4 hours for medium rare meat, 2 1/2 hours for well done. Brush frequently with marinade. Serves 8-12.
- The Great International Barbecue Book.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.81 Kcal (573 kJ) | ||
| Calories from fat | 51.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 9% | |
|---|---|---|---|
| Cholesterol | 28.73mg | 10% | |
| Sodium | 1214.51mg | 51% | |
| Potassium | 131.82mg | 3% | |
| Total Carbs | 3.49g | 1% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 8.93g | 18% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 10.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 148.63 Kcal (622 kJ) | ||
| Calories from fat | 55.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.17g | 9% | |
|---|---|---|---|
| Cholesterol | 31.21mg | 10% | |
| Sodium | 1319.49mg | 51% | |
| Potassium | 143.22mg | 3% | |
| Total Carbs | 3.8g | 1% | |
| Sugars | 2.28g | 8% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 9.7g | 18% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 6% | |
| Calcium | 11.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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