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Leg Of Lamb, Yucatan-Style Recipe
|Ground cinnamon||1⁄8 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Salad oil||2 Tablespoon|
|Leg lamb||6 Pound, boned and butterflied|
|Grated orange peel||1 Tablespoon|
|Orange juice||3 Tablespoon|
|Grated lemon peel||1⁄2 Teaspoon|
|Packed cornbread||1⁄2 Cup (8 tbs)|
|Minced onion||1 Tablespoon|
Serving size: Complete recipe
Calories 6220 Calories from Fat 3632
% Daily Value*
Total Fat 403 g620.6%
Saturated Fat 160.5 g802.3%
Trans Fat 0.5 g
Cholesterol 1823.4 mg
Sodium 4884.2 mg203.5%
Total Carbohydrates 95 g31.7%
Dietary Fiber 12.5 g50.1%
Sugars 13.5 g
Protein 517 g1033.6%
Vitamin A 7.3% Vitamin C 87.5%
Calcium 27.7% Iron 300.1%
*Based on a 2000 Calorie diet
Blend achiote (or chili and cinnamon) with pepper, salt, and salad oil.
Rub over all surfaces of lamb.
Blend thoroughly orange peel, orange juice, lemon peel, cornbread crumbs, and onion.
Spread mixture over inside of lamb, then reshape leg into a compact form and skewer or tie with heavy thread to hold.
To barbecue, bank about 20 low-glowing coals on each side of fire grill.
Place a drip pan in center.
Place meat on greased cooking grill about 6 inches above pan.
Cover barbecue and adjust dampers or drape a large piece of heavy-duty foil over meat.
Cook for about 2 hours or until meat thermometer inserted in thickest portion registers 140° for slightly pink meat; or cook until done to your liking.
After about 1 hour, add 6 to 8 briquets to each side.
Let roast stand in a warm place for about 20 minutes, then garnish with parsley and radishes.