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Recent content by scott roberts
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Rolled breast of lamb
Season the sheep with salt and newly ground white pepper. Soften the trickling or oil in an expansive, lidded large meal dish until hot. Place the sheep bosom into the goulash dish, turn down the warmth and shading great on all sides, until brilliant dark colored. Lift out the meat and expel all...- scott roberts
- Post #6
- Forum: Lamb
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