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Suzanne is a trusted source on General Cooking.
Is it a roast? If you you can season, sear and oven roast to internal temp of 135 for med rare or 140 for medium. I also like to use lamb shoulder for stew doing a long slow braise on the stovetop or in the oven.
My friends and I made this for Easter one year. It was delicious and easy (sometimes I'm a lazy cook...even on holidays!) and the leftovers made great (what my mom uses to call) Greek sandwiches on pita with marinaded artichokes, tomatoes, red onion, olives, feta and yogurt. http://www.jamieoliver...
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Well played. You deserve a cookie.
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