Thread: Roasting Leg o' Lamb, Temperature?
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Default Roasting Leg o' Lamb, Temperature?
On Sun, 4 Jul 2004 22:46:21 -0700,
(Richard's ~JA~) wrote:

> methinks the old standby of merely
> punching slivers of garlic into the meat, along with simply salt and
> pepper lends to a far better flavor.

Do that and try a sprinkling of dried thyme next time.


Practice safe eating - always use condiments
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