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Meats Meats 9 Servings

INGREDIENTS

6 lb Leg of lamb, bone-in
2 Garlic clove, slivered
Salt
Pepper
2 T Vermouth, dry
2 T Olive oil
1 Bay leaf, crumbled
1/2 t Rosemary, dried crumbled
8 lb Charcoal briquets
2 1/2 c Hickory chips, soaked for
1 hour & drained
5 qt Water

INSTRUCTIONS

Trim excess fat from lamb.  Cut 1/2-inch incisions 2 inches apart over
surface of lamb; insert slivers of garlic into incisions. Rub lamb
with salt and pepper. Combine vermouth, olive oil, bay leaf, thyme  and
rosemary in small bowl; work this mixture into lamb. (Lamb can be
refrigerated at this point, tightly wrapped in plastic, up to 24
hours. Bring to room temperature before smoking.)  Set up smoker, using
8 pounds briquets and 2-1/2 cups soaked and  drained hickory chips.
Add 5 quarts water to water pan.  Place lamb on upper rack of smoker;
smoke until instant-reading  thermometer inserted into thickest part of
meat away from bone  registers 150F or medium or 160F for well done, 4
to 6 hours. Serve  hot or at room temperature.  Recipe from Cuisine,
August, 1983. On   27 JUN 95 230306 -0600  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 636
Calories From Fat: 395
Total Fat: 43.8g
Cholesterol: 202.6mg
Sodium: 220.7mg
Potassium: 798.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 56.2g


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