Recipe - Savory Roast Lamb

39 pound
2 teaspoon GARLIC DEHY GRA
2 One half cup SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
6 tablespoon OREGANO GROUND
2 One half cup VINEGAR CIDER
3 tablespoon PAPRIKA GROUND

PAN: 18 BY 24INCH 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, http://www.erols.com/hosey.