Imported Legs of Lamb

January 24, 2012

Ingredients

These are smaller, younger, and tenderer than most American lamb. Either roast at 325°F as described above (see page 51), counting on 25 minutes per pound, or, since they are so tender, you may wish to roast them at 400°F, counting on an hour or less.

Julia's Kitchen Wisdom Knopf

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