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Suggest a better descriptionRecipe by: SXJ112@psuvm.psu.edu 1. To the wine, and 1 1/3 l of water add garlic slivers, thinly sliced oni 2. Deeply prick the meat with a fork to the bone over entire surface. Libe 3. Place the meat in the bag pour in the liquid and let stand 24 hours (mi 4. Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste Authors Notes: Serve with Green Gravy and Onion Casserole. Difficulty : easy. Precision : approximate measurements.
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Serving Size: 1 Serving (1503g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2679 | ||
Calories from Fat: 1543 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.4g | 229 % | |
Saturated Fat 74.6g | 373 % | |
Monounsaturated Fat 70.1g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 690mg | 212 % | |
Sodium 593.4mg | 20 % | |
Potassium 3298.7mg | 87 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 21.8g | ||
Protein 182.1g | 260 % | |
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: 2679
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