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4–6
Medium
By Keith Floyd
Published 1992
When you order roast lamb in Spain you are invariably given a whole shoulder or leg from a very young animal. This has been simply seasoned with salt, pepper and garlic, probably placed on a bed of thickly-sliced potatoes, onions and whole garlic cloves, liberally soused in olive oil, put in a fiercely hot oven and roasted until the meat begins to fall off the bone and the onions and potatoes cook into a golden crunchy-topped pancake.
You could certainly add thickly-sliced potatoes
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