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Joined Date: Apr 22, 2004
"This was terrific! I braised a 4# boneless leg of lamb for just a bit over 6 hours and it was ready. As promised, it was spoon tender and delicious. I added some parsnips (a personal favorite) but otherwise followed the recipe exactly. I plan on using some of the leftovers by chopping up some meat, adding the appropriate seasonings and making Gyros..."
Saved Recipe Gigot a La Cuillère - French Slow Cooked Spoon Lamb by French Tart