| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Savory Roast Lamb
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 077 00
SAVORY ROAST LAMB
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
333 cal
1g
37 g
19 g
122 mg
92 mg
29 mg
Ingredient
Weight
Measure
Issue
LAMB,LEG,BONELESS
39 lbs
GARLIC POWDER
1/4 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/2 oz
2 tbsp
3/4 oz
3 tbsp
PAPRIKA,GROUND
OREGANO,CRUSHED
1 oz
1/4 cup 2-1/3 tbsp
VINEGAR,DISTILLED
1-1/3 lbs
2-1/2 cup
OIL,SALAD
1-1/4 lbs
2-1/2 cup
Method
1 Place roasts fat side up in pans. Combine garlic, oregano, paprika, pepper, vinegar and salad oil. Refrigerate 2 hours; turn
occasionally. DO NOT ADD WATER; DO NOT COVER.
2 Roast 3 to 4 hours at 325 F. Insert meat thermometer after 2 hours of cooking; continue to roast until the thermometer registers the
desired degree of doneness. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Let roasts stand 20 minutes. Remove string or netting before slicing. CCP: Hold for service at 140 F. or higher.



Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/savory_roast_lamb.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Savory Roast Lamb

Yield: 100 Portion: 4 Ounces
Calories: 333 cal
Carbohydrates: 1g
Protein: 37 g
Fat: 19 g
Cholesterol: 122 mg
Sodium: 92 mg
Calcium: 29 mg

Ingredient Weight Measure Issue
LAMB,LEG,BONELESS 39 lbs
GARLIC POWDER 1/4 oz 1/3 tsp
PEPPER,BLACK,GROUND 1/2 oz 2 tbsp
PAPRIKA,GROUND 3/4 oz 3 tbsp
OREGANO,CRUSHED 1 oz 1/4 cup 2-1/3 tbsp
VINEGAR,DISTILLED 1-1/3 lbs 2-1/2 cup
OIL,SALAD 1-1/4 lbs 2-1/2 cup

Method:
1 Place roasts fat side up in pans. Combine garlic, oregano, paprika, pepper, vinegar and salad oil. Refrigerate 2 hours; turn
occasionally. DO NOT ADD WATER; DO NOT COVER.
2 Roast 3 to 4 hours at 325 F. Insert meat thermometer after 2 hours of cooking; continue to roast until the thermometer registers the
desired degree of doneness. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
3 Let roasts stand 20 minutes. Remove string or netting before slicing. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/savory_roast_lamb.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence