Roast Lamb                                      L.Meat, Fish, and Poultry No.077
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|Yield:  100 Portions                         Each Portion: 2 Slices (4 Ounces)|
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|Pan Size: 18 by 24 inch Roasting Pan                       Temp.: 325 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Lamb, Chilled, Legs,| 39LB     |          | 1. Rub outside of roasts with     |
| Boned, Rolled, Tied|          |          |    mixture of garlic, salt & pep- |
|Garlic              |          | 8.00 EA  |    per. Place roasts with fat     |
|Salt                |       5OZ| 0.50 Cup |    side up in pans. DO NOT ADD    |
|Pepper, Black, Groun|          | 2.00 Tbsp|    WATER; DO NOT COVER.           |
|d                   |          |          | 2. Roast 3 to 4 hours. Insert     |
|                    |          |          |    meat thermometer after 2 hours |
|                    |          |          |    of cooking...CONTINUED         |
|                    |          |          | 3. Continue to roast until the    |
|                    |          |          |    thermometer registers the de-  |
|                    |          |          |    sired degree (165`F.-rare;     |
|                    |          |          |    175`F.-medium; 180`F.-well     |
|                    |          |          |    done).                         |
|                    |          |          | 4. Let roasts stand 20 minutes.   |
|                    |          |          |    Remove string or netting       |
|                    |          |          |    before slicing.                |
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NOTE:  1. In Step 1, if roasts are frozen, cooking time will be       
          increased about 1 hour.                                     
       2. Other sizes and types of pans may be used. See Recipe Card  
          A-25.                                                       
                                   VARIATION
       1. SAVORY ROAST LAMB: In Step 1, place roasts with fat side up 
          in pans. Combine 8 cloves minced dry garlic, 4 oz (6 tbsp)  
          salt, 3 tbsp ground oregano, 3 tbsp ground paprika, 2 tbsp  
          black pepper, 2 1/2 c. vinegar & 2 1/2 c. salad oil. Pour   
          equal amount of marinade over roasts in ea pan. CONTINUED.  
       2. VARIATION 1 CONTINUED. SAVORY ROAST LAMB.                   
          Place roasts in refrigerator for 2 hours; turn occasionally.
          Follow Steps 2 and 3.