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Lamb Barbacoa Recipe
|Boneless lamb leg/Lamb shoulder||6 Pound, rolled and tied|
|Water||1 Cup (16 tbs)|
|Port wine||1 Cup (16 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Tomatoes||2 Medium, diced|
|Green pepper||1 Medium, diced|
|Onion||1 Medium, sliced|
|Coarsely chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||3 Clove (15 gm), minced|
Serving size: Complete recipe
Calories 6291 Calories from Fat 2694
% Daily Value*
Total Fat 301 g463.7%
Saturated Fat 83.8 g419.1%
Trans Fat 0 g
Cholesterol 2331.5 mg
Sodium 7652 mg318.8%
Total Carbohydrates 52 g17.3%
Dietary Fiber 11.4 g45.6%
Sugars 21 g
Protein 776 g1551.9%
Vitamin A 78.9% Vitamin C 321.9%
Calcium 19.3% Iron 35.1%
*Based on a 2000 Calorie diet
Set lamb in a large shallow pan.
Combine and thoroughly blend the remaining ingredients and pour over the lamb.
Cover and marinate about 24 hours in refrigerator; baste frequently, turning the lamb occasionally.
When ready to grill, remove the lamb from the marinade (reserve) and secure roast on spit, making sure it is evenly balanced.
Insert meat thermometer so tip does not touch the spit or rest in fat; put drip pan in place and start motor.
Basting frequently with the liquid from the marinade, rotate on spit 2 1/2 to 3 hours, or until meat thermometer registers 175Â°F for medium done or 180Â°F for well done.