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Country Discussion Topics
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12-hour leg of lamb
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Kat in NJ    Posted 09-13-2002 at 19:40:01       [Reply]  [No Email]
Okay, I mentioned this to so many people, here it is:

Cut slits in a leg of lamb and put a garlic clove in each slit, also a sprig of fresh rosemary, if you have it. Put in a roasting pan and seal up tight as you can with foil. Put in 250 degree oven for 6 to 8 hours, depending on size of legn Cool slightly and drain off fat. Put back in and cook at 250 for another 3 hours. Drain off any more fat and add chunked up veggies -- carrots, taters, whole garlic, onions -- and cook at 325 uncovered for last 1/2 to full hour (just till meat is brown and veggies tender).

Meat is so tender you can eat with a spoon! Even non-lamb lovers seem to go for this......



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