10 Serves
109 Mins
Prepare the lamb by rubbing it thoroughly with a mixture of salt, pepper, and cumin.
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Vitamin E
1 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
25 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
471 mg / 1,250 mgPotassium
781 mg / 4,700 mgSodium
843 mg / 2,300 mgZinc
11 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
68 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
7 g / 20 gCholesterol
202 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Heat the cooking oil in a large roasting pan or prepare the spit for roasting.
Slow-roast the seasoned lamb, basting occasionally with oil, until the meat is tender and cooked through.
20
g31
g22
g
Mexican