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Show I Try Charcoal -Barbecued Lamo ! if 1- - r Ell $" XW "A t ZW.tKJt.r Afc&f Roll out your new barbecue brazier. It's time for the charcoal-roasting charcoal-roasting which makes for superb Barbecued Lamb. For easy carving' and serving, ask your meat dealer to bone and roll a leg or shoulder of lamb. Slash it in several places and insert slivers of peeled rrarlic. liub it well with a lemon half and sprinkle with salt and pepper. If you like, allow it to stand over night in your favorit inurinado, which may be used later for basting. Your type of barbecue equipment decides the method of cooking the lamb. Many barbecues have a rotisscrio for spitted roasting. One has a close-fitting cover, with rotisscrie optional, which permits per-mits cooking by reflected heat. And, if you're a "smoke-cookery" Tan, you can make use of the hot smoke possible only with a cover. Cooking time will vary some, depending upon method used, so an oven thermometer will pay its way by giving lamb cooked to the right degree of juiciness and fine flavor. And do forget the nll-too-common "well-done" of 180 degrees F. When 160 to 170 derrroes F is reached, youH find the lamb so much more juicy, tender, and flavor-full, with a delicate pink tinge inside. Plan on n"t more than 25 minutes to the pound. Serve very hot on hot plates, with the foods of your choice. So many things go with, I, smb. you know! |