Recipe for Savory Roast Lamb 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
2 tsp GARLIC DEHY GRA
1/2 cup SALAD OIL, 1 GAL
2 tbl PEPPER BLACK 1 LB CN
6 tbl OREGANO GROUND
1/2 cup VINEGAR CIDER
Instructions:
Instructions: 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.

SERVING SIZE: 2 SLICES (

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