Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 7-8lbs lamb
- 1 tablespoons paprika
- 1 teaspoon cumin
- 4oz melted butter
- a pinch of salt
- =
Directions
Mix the paprika, cumin, butter and salt together in a small bowl. When thoroughly mixed, spread over the surface of the lamb.
Cook the lamb in a moderately hot oven, making sure the side with the most meat on is facing downwards.
Add a glass of water and check on the meat every fifteen minutes. Be sure to baste it regularly so it doesn't become dry.
After two hours, turn the meat over and cook the other side until golden brown, which should be another thirty minutes or so. The meat has to be so tender it's virtually falling apart.
Serve the meat whilst it's still piping hot, and season it with the cumin and salt.