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Shoulder of Lamb, Slow-Roasted — 2 Comments

  1. It looks delicious – a recipe I will be trying. Roast lamb is a favourite here both as a roast but also the leftovers get cubed and turned into Moussaka, one of my husbands favourite dishes. I use the recipe from the Cordon Bleu “course” published weekly over a period of a few years starting in the late 60s. I bought all 72 issues, plus the storage files and several of the special offers of kitchen equipment and glassware. All of it is still in use today.

    • I subscribed to a few similar sets – but not that one. We’ve been and will be eating a lot of lamb. Different this year with everything locked down – plus it was a bigger lamb. Good thing we like it. I have to try Moussaka. I’ve never made it and should!

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