| Name | Value |
|---|---|
| NAME | ROAST LAMB |
| INGREDIENT |
|
| PRINT RECIPE | YES |
| PRE-PREP STATE | SCRATCH |
| NUMBER OF PORTIONS | 100 |
| DIRECTIONS |
1) RUB LAMB ROAST WITH GARLIC SALT.
2) PAN ROASTS AND COOK TO WELL DONE STAGE. (180 F DEGREES INTERNAL
TEMPERATURE - APPROXIMATELY 3-1/2 - 4 HOURS).
3) COOL SLIGHTLY BEFORE SLICING. SERVE.
4) NOTE: 1. MAY BE SERVED WITH MINT JELLY AS APPROPRIATE.
2. GARLIC POWDER MAY BE SUBSTITUTED FOR GARLIC SALT.
|
| PORTION SIZE | 3-OZ |
| PREPARATION TIME | 4 HRS |
| EQUIPMENT |
|
| SERVING UTENSIL | TONGS |
| DEFAULT CATEGORY | ENTREE I |
| SYNONYM | E-182 |