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Roast Lamb the Second Time
- Serves
4
- Difficulty
Medium
Published 1980
This recipe came from a farm in the Yorkshire Dales. It is still made in many North Country houses and has been made in my originally Cornish family for three generations. When a roast leg of lamb is served, the family know that they will see it again and that it will be even better than at its first serving. At the original roasting, make extra gravy and mint sauce.
Ingredients
Method
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