Spit Roasted Leg Of Lamb Recipe




 Leg lamb7 Pound
 Olive oil1⁄2 Cup (8 tbs)
 Dry red wine1⁄2 Cup (8 tbs)
 Bay leaf1 , crushed
 Dried thyme1⁄4 Teaspoon
 Chopped rosemary/One half tablespoon dried rosemary1 Tablespoon, dried
 Juniper berries8 , crushed
 Ground ginger1⁄4 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Confectioner's sugar1 Teaspoon
 Ground black pepper To Taste
 Garlic1 Clove (5 gm), cut into slivers
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 7606 Calories from Fat 4837

% Daily Value*

Total Fat 538 g828.4%

Saturated Fat 200 g999.9%

Trans Fat 0 g

Cholesterol 2127.3 mg

Sodium 2217.5 mg92.4%

Total Carbohydrates 31 g10.3%

Dietary Fiber 4 g15.9%

Sugars 6.7 g

Protein 592 g1184.5%

Vitamin A 21.5% Vitamin C 12%

Calcium 36.4% Iron 326.8%

*Based on a 2000 Calorie diet


Have the butcher remove the small shank bone from the lower end of the leg of lamb.
Have him fold back the shank meat and tie it as in a rolled roast.
Combine the remaining ingredients except the garlic.
Marinate the lamb in the mixture in the refrigerator for twenty-four hours.
Turn the meat occasionally.
When ready to cook, insert slivers of garlic between the fat and the meat of the leg of lamb.
Place the lamb fell side down.
Insert the spit rod through the end where the shank meat is folded over and follow the underside of the bone.
Adjust the rod to insure even balance.
Insert the spit forks into each end of the roast and tighten the screws.
Cook the lamb on the revolving spit about twenty minutes a pound, basting frequently with the marinade.
A seven pound roast should cook about two hours or a little longer.