- Level: Easy
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1747
- Total Fat
- 148 g
- Saturated Fat
- 69 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 97 g
- Cholesterol
- 480 mg
- Sodium
- 1784 mg
- Level: Easy
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1747
- Total Fat
- 148 g
- Saturated Fat
- 69 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 97 g
- Cholesterol
- 480 mg
- Sodium
- 1784 mg
Ingredients
Directions
- Heat oven to 375 degrees.
- Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours.
- Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes.
- After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty.
- Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side.
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