Garlic and rosemary scented slow-roasted shoulder of lamb from Leiths How to Cook by Leiths School of Food and Wine

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Notes about this recipe

  • Ro_ on September 29, 2019

    This recipe gave a nice cuisson to the lamb. For my personal taste however, I'd prefer zingier, sharper flavours to accompany such a rich cut of meat and cut through the fattiness more.

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