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Orange Stuffed Leg Of Lamb

Holidaycooking's picture
  Lemon 1
  Oranges 2
  Leg lamb 7 Pound, boned
  Garlic 2 Clove (10 gm), crushed
  Water 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (1/2 Stick)
  Whole thyme 1 Teaspoon
  Herb seasoned stuffing 8 Ounce (1 Package, 3 1/2 Cup)
  Salt To Taste
  Coarsely ground pepper To Taste

Cut peel in paper-thin strips from lemon and 7 orange.
(Easy with vegetable parer.) Section both oranges.
Rub inside surface of meat with crushed garlic and sprinkle with salt and pepper; scatter peels over.
Bring water, butter, and thyme to boiling; when butter has melted, drizzle over stuffing, tossing to mix.
Spoon about 2 cups stuffing on half the meat (the short way) and press double row of orange sections down center; fold other half of meat over stuffing to make a square roast.
Skewer the three open sides; lace shut.
Tie tightly with string at 1 1/2-inch intervals.
Center roast on spit and continue as for Rotisserie Roast (allow 2 to 2 1/2 hours cooking time).

Recipe Summary

Main Dish
Preparation Time: 
10 Minutes

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7238 Calories from Fat 4302

% Daily Value*

Total Fat 478 g735.7%

Saturated Fat 214 g1070.1%

Trans Fat 0 g

Cholesterol 2248.3 mg749.4%

Sodium 3168 mg132%

Total Carbohydrates 101 g33.6%

Dietary Fiber 16.3 g65.3%

Sugars 32.4 g

Protein 602 g1204.6%

Vitamin A 47.6% Vitamin C 331.8%

Calcium 48.3% Iron 313%

*Based on a 2000 Calorie diet

Orange Stuffed Leg Of Lamb Recipe