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Joined Date: Jan 02, 2013
Reviewed 4-Hour Lamb
"This entire meal came out perfection and the key is 1) braising to get a crisp brown crust...having a Le Creuset is a luxury but it ups the odds of the success. A worthwhile investment for any home chef. 2) you have to be patient...LOW AND SLOW!!! Put the damn thermometer away. Of course it gets to 160 in two hours. It's not about internal te"