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Suggest a better descriptionPlace lamb in a deep glass or enamel pan. Combine reamining ingredients and pour over meat; let stand in refirgerator for 24 hours, turning meat occasionally. Drain meat; place on rack in an open roasting pan. Roast in a very hot oven 450 degrees for 15 minutes. Reduce oven temperature to moderate 350 degrees, pour marinade over meat and continue roasting meat for about 2-1/2 hours or until done to your liking; 140 for rare, 160 for medium. Baste frequently during roasting. If pan juices cook down too quickly, add a few tablespoons of boiling water to prevent burning. At serving time, skim fat off pan juices. Serve juices with meat if desired. Makes 8-10 servings. SOURCE: Paul Masson Winery recipe Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 49 | ||
Calories from Fat: 10 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14mg | 0 % | |
Potassium 118.3mg | 3 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 9.6g | ||
Protein 0.4g | 1 % | |
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: 49
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