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Roast Leg of Lamb Boulangère
Book Information
The Professional Chef (8th Edition)
Page: 554
Ingredients
Brown Lamb or Brown Veal Stock (p. 352)
Garlic
Jus de Veau Lié (p. 382) or Demi-Glace (p. 383)
Leg of Lamb
Onion
Potato
Tags
Roasting and Baking