This lamb recipe comes from a feast that Mark Bittman and Sam Sifton prepared in Charleston, S.C. They found good lamb and decided to cook it two different ways, braised and grilled, to bring different textures and flavors to the plate — and also to nod to the tradition of the paschal lamb in Jewish and Christian springtime traditions. Featured in: Feast In The South.
See original recipe: https://cooking.nytimes.com/r...
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Serving Size: 1 recipe (3293g) | ||
Recipe Makes: 1 | ||
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Calories: 7613 | ||
Calories from Fat: 5105 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 567.2g | 756 % | |
Saturated Fat 244.9g | 1224 % | |
Monounsaturated Fat 234.7g | ||
Polyunsanturated Fat 45g | ||
Cholesterol 2264.7mg | 697 % | |
Sodium 1994mg | 69 % | |
Potassium 8195.3mg | 216 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.2g | ||
Protein 587.9g | 840 % | |
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: 7613
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