Grill & BBQ
Barbacoa in a covered grill roasting pan
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Lamb in banana leaves, slowly cooked in a closed grill roaster. This book version transfers the barbacoa idea to indirect grill heat.
Timing
- Preparation: 25 min.
- Marinate in the fridge: at least 2 hours.
- Cooking time: 210 mins.
- Minimum core temperature: 63 °C; then rest for at least 3 minutes.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 645 kcal
- Protein
- ≈ 66.4 g
- Carbohydrates
- ≈ 0.7 g
- Fat
- ≈ 41 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1.4 kg boneless leg of lamb · ≈ 1400 g · Assumed quantity / reference product
Schaf Keule, mittelfett, roh (U882100) - 2 tablespoons achiote paste · ≈ 30 g · Assumed quantity / reference product
Achiote paste scenario: paprika powder/water/vinegar 40/50/10 (MODEL:ACHIOTE) - 2 tablespoons lime juice · ≈ 30 g · Assumed quantity / reference product
Limettensaft (F602600) - 3 cloves of garlic · ≈ 9 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 100 ml water · ≈ 100 g · Assumed quantity / reference product
Trinkwasser (N110000)
Not included in the base calculation
- 2 banana leaves from the grocery store · Optional ingredient or inedible equipment
- 1 teaspoon oregano · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1.4 kg boneless leg of lamb
- 2 banana leaves from the grocery store
- 2 tablespoons achiote paste
- 2 tablespoons lime juice
- 3 cloves of garlic
- 1 teaspoon oregano
- 1 tsp salt
- 100 ml water
Instructions
- Mix achiote, lime, garlic, oregano and salt and rub onto the meat; leave in the refrigerator for at least two hours.
- Clean the banana leaves according to the packaging instructions and warm them briefly so that they become pliable.
- Wrap the meat in the leaves, place in a suitable roasting pan with water and slowly braise covered over indirect heat.
- Check for doneness and continue cooking until meat falls apart easily; Use gravy as a sauce.
Tips
- Grill device: Closed grill roaster with indirect heat.
- Food safety: Handle raw and cooked food separately; keep refrigerated; use a food thermometer. Check the minimum temperature and resting time specified in the recipe.
- Technique: An interpretation of the country's cooking techniques for home barbecue equipment; regional traditional versions may differ.
- Tip: For safety reasons, the traditional earth oven cooking method is deliberately implemented here as a grill and roaster adaptation.
You can also find this recipe in Svens Feuerküche – Grillen um die Welt. Look inside the book · View on Amazon ↗
