David Veljacic is a Vancouver BC Fire Chief. He is well known for his barbecue recipes, which he creates and serves to his fellow firemen. His cook book is "The Fire Chef"
Preheat barbecue to medium-high (350-500 degrees F).
1. Combine olive oil and lime juice in a glass bowl and set aside until ready to use.
2. Make 12 small slits in the lamb and insert a piece of garlic into each one. Rub the entire leg with the oregano, red chiles and salt.
3. Insert the spit rod almost parallel to the bone. Place on the rack with a drip pan below to prevent flare ups.
4. Barbecue the leg over medium to high heat for 3-4 hours. Base with the olive oil mixture until it is all used and the lamb is well browned on the outside. The meat will be done when the internal temperature is 160 to 170 degrees F.
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Serving Size: 1 Serving (388g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 898 | ||
Calories from Fat: 602 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 66.9g | 89 % | |
Saturated Fat 28.4g | 142 % | |
Monounsaturated Fat 28.2g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 260.8mg | 80 % | |
Sodium 277.2mg | 10 % | |
Potassium 964.3mg | 25 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.7g | ||
Protein 68g | 97 % | |
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: 898
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