Servings: 100 Portions (2 Pans)
Portions: 2 Slices (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 350 degrees F. Oven
39 lb lamb, boneless, roast, partially thawed
8 cloves garlic, dry (optional)
2 tablespoon pepper, black
6 tablespoon (4 oz) salt
3 tablespoon oregano, ground
3 tablespoon paprika, ground
2-1/2 cups salad oil
Place roasts with fat side up in pans. Combine garlic, salt, oregano, paprika, black pepper, vinegar and salad oil. Pour an equal amount of marinade over roasts in each pan.
Place roasts in refrigerator for 2 hours; turn occasionally. Place in oven. Roast 3 to 4 hours. Insert meat thermometer after 2 hours of cooking and continue to roast until the thermometer registers the desired degree (165 degrees F.-rare; 175 0 degrees F.-medium; 180 degrees F.-well done). Let roasts stand 20 minutes before slicing.
NOTE:
Remove strings or netting before slicing.
If roasts are frozen, cooking time will be increased about 1 hour.