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(FOR 5-6 LB LEG OF LAMB) COMBINE ALL INGREDIENTS INTO A SEALABLE PLASTIC FREEZER BAG AND SEAL THE BAG. SHAKE AND TOSS THE BAG UNTIL THE RUB MIXTURE IS THOROUGHLY MIXED. SPRINKLE OVER ENTIRE LEG OF LAMB. BARBECUE (INDIRECT METHOD) AT 220 DEGREES UNTIL AN INTERNAL TEMPERATURE OF 165 DEGREES IS REACHED IN THE THICKEST PART OF THE LEG. YIELD: 1 CUP. **NOTE: MINT AND ROSEMARY SHOULD BE PURCHASED AS LEAVES, THEN PULVARIZED JUST BEFORE YOU USE THEM. Posted to bbq-digest by LTag106981@aol.com on Jun 19, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (473g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 55819.4mg||1925 %|
|Potassium 257mg||7 %|
|Total Carbohydrate 313.2g||92 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 310.7g|
|Protein 3.2g||5 %|
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Calories per serving: 1222
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