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Reviewed 4-Hour Lamb

Jan 2, 2013 in Food Network Community Toolbox on

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"

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