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Suggest a better descriptionWash & dry lamb. Cut slits in meat & insert slivers of garlic. Insert meat on the spit & balance; insert meat thermometer in fleshy part of meat. Coat meat with mustard & cook on rotisserie 4 inches from coals, & sear for 3-4 minutes. Melt butter & add wine. After meat is seared, baste lamb with butter-wine sauce immediately, then every 15 minutes to keep lamb moist. Cooking time for pinkish lamb is 2 hours, 40 minutes. Medium to well done is 3 hours. Remove from heat & allow to stand at least 10 minutes before carving. LTC JOSEPH R. COTE From the
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 106 | ||
Calories from Fat: 102 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 7.2g | 36 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.1mg | 9 % | |
Sodium 1.9mg | 0 % | |
Potassium 8.6mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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