Savory roast lamb

100 Servings

Ingredients

Quantity Ingredient
2 teaspoons GARLIC DEHY GRA
2½ cup SALAD OIL; 1 GAL
2 tablespoons PEPPER BLACK 1 LB CN
6 tablespoons OREGANO GROUND
2½ cup VINEGAR CIDER
3 tablespoons PAPRIKA GROUND

Directions

39 lb -

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 325 F. OVEN :

1. PLACE ROASTS FAT SIDE UP IN PANS. COMBINE GARLIC, OREGANO, PAPRIKA, PEPPER, VINEGAR AND SALAD OIL. REFRIGERATE 2 HOURS; TURN OCCASIONALLY. DO NOT ADD WATER; DO NOT COVER.

2. ROAST 3 TO 4 HOURS. INSERT MEAT THERMOMETER AFTER 2 HOURS OF COOKING; CONTINUE TO ROAST UNTIL THE THERMOMETER REGISTERS THE DESIRED DEGREE (165 F. -RARE; 175 F. -MEDIUM; 180 F. -WELL DONE).

3. LET ROASTS STAND 20 MINUTES. REMOVE STRING OR NETTING BEFORE SLICING.

:

**ALL NOTES ARE PER 100 PORTIONS.

NOTE: 1. IN STEP 1, IF ROASTS ARE FROZEN, COOKING TIME WILL BE INCREASED ABOUT 1 HOUR.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

A02500.

Recipe Number: L07700

SERVING SIZE: 2 SLICES (

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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