Barbecued Butterflied Leg of Lamb
|Catsup||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||1 Teaspoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Celery salt||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Lamb leg||6 Pound, boned, trimmed and butterflied (1 Piece)|
For sauce: Combine ingredients in 2-quart pan.
Bring to a simmer, but do not boil.
Remove from heat and pour over lamb.
Marinate overnight in refrigerator .
Barbecue lamb 8 to 10 inches from hot coals for about 50 minutes, turning often and basting every 10 to 15 minutes.
Do not overcook.
It should be crisp on the outside and pink inside. (May also broil.)
Serving size: Complete recipe
Calories 6407 Calories from Fat 3768
% Daily Value*
Total Fat 418 g642.7%
Saturated Fat 209.2 g1046.2%
Trans Fat 0 g
Cholesterol 2068.1 mg689.4%
Sodium 7859.8 mg327.5%
Total Carbohydrates 132 g44%
Dietary Fiber 2.5 g9.9%
Sugars 116.9 g
Protein 504 g1008.1%
Vitamin A 76% Vitamin C 83.1%
Calcium 40.1% Iron 272.5%
*Based on a 2000 Calorie diet