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Suggest a better descriptionI used to do a lot of legs o lamb while I was living in New Zealand. I agree with Jeannie Voltz on this: a butterflied leg is perfect for a crowd. Grilled 20 minutes on the side (maybe up to 30), you get a nice piece of meat thats well done in the thin bits and medium rare in the fat parts. I marinate my lamb in something like the following: Submerge the sucker for a couple of days. A week isnt too long. I dont thing "low and slow" is the way to go with lamb. I prefer grilling. However, Id definately try low and slow with mutton. Qing is designed for cheap, tough, and fatty cuts. A good smoking would also kill the gamy taste. Posted to bbq-digest Volume 98 Issue 020 by Bruce Baker
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Serving Size: 1 Serving (469g) | ||
Recipe Makes: 1 | ||
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Calories: 875 | ||
Calories from Fat: 669 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.4g | 99 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 46.4g | ||
Polyunsanturated Fat 21.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 20mg | 1 % | |
Potassium 812.3mg | 21 % | |
Total Carbohydrate 42.5g | 12 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 34.2g | ||
Protein 4.3g | 6 % | |
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: 875
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