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"Definately a keeper! Basted every 15-20 min. Used the same sauce with some bacon stock.... fantastic."
Jan 20, 2008 on Food.com
"very very good flavors... though i did cook at 350 untill a golden crispy brown (about an hr in a convectional then turned it down to 275 till internal temp of lamb 145. also i cut 4 long strips (down the leg an inserted full cloves of garlic and long sprigs of rosemary in each hole. turned out extremely tasty and beautiful too. ty. :d"
Jan 18, 2008 on Food.com