Tags: butcher, CVap, lamb, spicy, whole animal
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Pingback from Food Network Kitchens » Archive » Mmm. on August 3, 2009 at 11:08 am
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Where is your lamb from.
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I just got two fresh lambs from different farms south of the bay area. I deboned both of them and made the stuffed belly roll. You mentioned in your post that the leg were ready for cure. how would you cure them. I only found one recipe online for dry cured lamb leg. Where can I find a good recipe.

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