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Stuffing a Leg of Lamb (and Dealing with the Fat)
If you wish to do so, take it out of the net, stuff the cavity, and tie it up again. Bruce Aidells and Denis Kelly recommend any of two dozen stuffings in their book The Complete Meat Cookbook, including:
Well, their list goes on and on. If there is more than a little fat left on the netted roast, be sure to follow Aidells' and Kelly's advice for serving the lamb hot. |
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