Slashed Roast Lamb
From
Very Simple Food
Cookbook
Page 159
Cuisine: Australasian
Course: Main Courses
Reviews
1 reviews,
average rating 3.0 / 5
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The original recipe is for stuffing pushed between deep cuts in a leg of lamb. On impulse I bought a boned shoulder and used the stuffing - anchovies, capers, lemon rind, garlic, parsley and EVO. Not bad at all.