have a 2.5 lbs baby lamb leg. the farmer said it's a very special cut, which should be very tender, veal like. since it was quite pricey, I wouldn't like to mess it up. I'm thinking about slow cooking it wrapped in the foil on a low temperature. any ideas/recommendations/suggestions?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)