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Roast Of Lamb

(The Italian Cook Book)







(Arrosto d'agnello)



Take a leg of lamb and season it with salt, pepper, oil and a drop of

vinegar. Pierce it here and there with the point of a knife and leave it

like this for several hours. Also lard it with bay leaf or rosemary to

be removed when serving. The leg of lamb can be baked or, as the

Italians do, cooked at the spit.











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