Barbecued Stuffed Leg Of Lamb Recipe

Barbecued Stuffed Leg Of Lamb has a Superb taste.The Nuts and barbecue sauce gives the Barbecued Stuffed Leg Of Lamb Two Dimensional taste.


Difficulty LevelEasyCourse
MethodInterest Group


 Onion1 , chopped
 Chopped dried apricots1⁄2 Cup (8 tbs)
 Chopped raisins3 Tablespoon
 Chopped dates3 Tablespoon
 Chopped nuts2 Tablespoon
 Cooked rice5 Tablespoon
 Chopped parsley2 Tablespoon
 Chopped marjoram leaves1 Teaspoon
 Lemon rind1 Teaspoon (Adjust Quantity As Per Taste)
 Lemon juice1 Teaspoon (Adjust Quantity As Per Taste)
 Lamb leg3 Pound (After Removal Of Bone)
 Strong stock2 Tablespoon (Adjust Quantity As Needed)
 Garlic1 Clove (5 gm), slivered
 Oil2 Tablespoon (Adjust Quantity As Needed)
 Barbecue spices/Barbecue sauce2 Teaspoon (Adjust Quantity As Per Taste)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4041 Calories from Fat 2304

% Daily Value*

Total Fat 256 g393.2%

Saturated Fat 111.3 g556.5%

Trans Fat 0 g

Cholesterol 1034.4 mg

Sodium 1531.8 mg63.8%

Total Carbohydrates 169 g56.2%

Dietary Fiber 17.1 g68.4%

Sugars 110.4 g

Protein 267 g534.4%

Vitamin A 107.8% Vitamin C 106.9%

Calcium 34.5% Iron 157%

*Based on a 2000 Calorie diet


Mix onion with apricots, raisins, and dates.
Add nuts, rice, parsley, marjoram, lemon rind and juice, salt, pepper and enough stock to moisten.
Fill stuffing into lamb cavity left by removal of bones; sew up slits.
Insert garlic into small shallow slits cut into surface of lamb with point of sharp knife.
Put lamb onto rod of spit; spoon oil over surface.
Season well with salt, pepper, and barbecue spice or barbecue sauce.
Cook about 1 1/2 hours, until meat is tender and browned; baste with oil and seasoning when necessary.