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Ingredientes
- 1 x (10-12 lb) leg of lamb or possibly hind quarter
- Â Â Lots of salt and pepper
- Â Â Lemon juice
- 1 c. Water
- 4 x Red, warm peppers, dry
- Â Â Garlic cloves to taste
- Â Â Barbecue sauce
Direcciones
- Select hind quarter (you get more meat) of a fresh spring lamb. Wash meat with lemon juice. Set on rack in roaster. Add in 1 c. of water to roasting pan; salt and pepper lamb heavily on all sides. Place in pan. Break warm peppers and garlic cloves in half if you like and secure at random over lamb with toothpicks. Cover meat with barbecue sauce and place in covered roaster. Cook at 300 for about 2-1/2 hrs, basting once an hour with pan drippings. When basting, cover lamb again with barbecue sauce. Do the preparing and initial cooking 1 day before serving. Leave lamb in oven overnight. Be sure to turn oven off, however. Next day, follow the same cooking procedure, basting as before and cook another 2-1/2 hrs. Make gravy from pan drippings and serve with mint jelly.
- Serves 8-10 generously.
- W.A. HENDERSON
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 569g | |
| Recipe makes 8 servings | |
| Calories 1038 | |
| Calories from Fat 634 | 61% |
| Total Fat 70.31g | 88% |
| Saturated Fat 30.23g | 121% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 324mg | 14% |
| Potassium 1368mg | 39% |
| Total Carbs 4.53g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.09g | 2% |
| Protein 90.36g | 145% |
