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6 Serves
279 Mins
Thinly slice the leg of lamb and marinate it with yogurt, onion, salt, and black pepper for at least 4 hours.
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Vitamin E
1 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
54 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
428 mg / 1,250 mgPotassium
785 mg / 4,700 mgSodium
526 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
0 g / 28 gSugar
2 g / 50 gSaturated Fat
14 g / 20 gCholesterol
155 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Stack the marinated lamb slices onto the horizontal rotisserie spit, ensuring it is tightly packed.
Cook the lamb over a wood fire or high heat, rotating continuously until the outer layer is browned and crispy.
Use a sharp knife to shave thin slices of the cooked meat directly from the spit onto a serving plate.
49
g48
g30
g
Salvadoran
Egyptian