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1 hrs 30 mins
This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. There is excess fat on lamb breast, so trim away all you can prior to cooking. From the Fanny Farmer Cookbook.
Units: US | Metric
Serving Size: 1 (169 g)
Servings Per Recipe: 4
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