Rear leg of lamb slow cooked, 5 hours in the oven at 120 degrees, traditionally prepared with fresh herbs, in a delicate red wine and thyme sauce, served on delicious potato puree, salad
Rear leg of lamb slow cooked, 5 hours in the oven at 120 degrees, traditionally prepared with fresh herbs, in a delicate red wine and thyme sauce, served on delicious potato puree, salad
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