Recipe by: SXJ112@psuvm.psu.edu 1. To the wine, and 1 1/3 l of water add garlic slivers, thinly sliced oni 2. Deeply prick the meat with a fork to the bone over entire surface. Libe 3. Place the meat in the bag pour in the liquid and let stand 24 hours (mi 4. Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste Authors Notes: Serve with Green Gravy and Onion Casserole. Difficulty : easy. Precision : approximate measurements.
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