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This is a great family recipe. My girls really enjoyed it. I used powdered ginger and cooked it slightly longer. Once cooked I drained the pan juices into a wide jug and placed in the freezer for about 1/2 hour so all the lamb fat rose to the top. I then scooped all the fat off and boiled the juices on the stove top to reduce to a fabulous gravy. Thanks for sharing, I will make this again for sure.

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Jewelies June 05, 2005
Plas Glansevin Lamb