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)
1-1/2 tablespoon pepper, black
1/2 cup (5 oz) salt
Rub outside of roasts with garlic, pepper, and salt. Place roasts with fat side up in pans. DO NOT ADD WATER; DO NOT COVER. 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.