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Suggest a better descriptionTrim excess fat from lamb. Cut 1/2-inch incisions 2 inches apart over surface of lamb; insert slivers of garlic into incisions. Rub lamb with salt and pepper. Combine vermouth, olive oil, bay leaf, thyme and rosemary in small bowl; work this mixture into lamb. (Lamb can be refrigerated at this point, tightly wrapped in plastic, up to 24 hours. Bring to room temperature before smoking.) Set up smoker, using 8 pounds briquets and 2-1/2 cups soaked and drained hickory chips. Add 5 quarts water to water pan. Place lamb on upper rack of smoker; smoke until instant-reading thermo- meter inserted into thickest part of meat away from bone registers 150F or medium or 160F for well done, 4 to 6 hours. Serve hot or at room temperature. Recipe from Cuisine, August, 1983. On 27 JUN 95 230306 -0600
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Serving Size: 1 Serving (967g) | ||
Recipe Makes: 9 | ||
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Calories: 435 | ||
Calories from Fat: 170 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 8.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 191.1mg | 59 % | |
Sodium 199.2mg | 7 % | |
Potassium 1028.4mg | 27 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 61.7g | 88 % | |
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: 435
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