Cooking recipesUncategorized

Easter leg of lamb cooked in hay

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One leg of lamb weighing 1.8 kg
Two heads of unpeeled garlic
One bale of organic hay
One bouquet garni
One tablespoon of olive oil
50g butter
20 cl of dry white wine
vegetables: for my part, I took: purple carrots, orange carrots, rutabagas, and tomato
salt and pepper

Previous articleLamb shank with spring vegetables
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