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04-04-2009, 15:57
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Absinthe
Join Date: Jun 2008
Posts: 1,855
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what lamb is it?
Slow cooked lamb is the way forward. I would seal if first, then braise it in as little water as possible make sure it's covered for 3-6hours. Oven proof dish with lid in the oven at 150ish. Then use the water as a basis for whatever stock you need to use.
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