1 Review

Great lamb. I bought some Welsh lamb in season and deboned it myself. Marinated it for 24 hours before cooking for guests -- it was great both in taste and in the fact you could do most of the work ahead of time for guests. The meat was very tender and surprisingly the ginger does go well with lamb. I never would have guessed! I would have liked the dipping sauce a bit thicker but other than that this dish gets two thumbs up from me.

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Sackville May 21, 2006
Butterfied Leg of Lamb with Ginger