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Portuguese Stuffed Leg of Lamb
Book Information
The Professional Chef (8th Edition)
Page: 667
Ingredients
Bay Leaf
Brown Lamb Stock (p. 352) or Brown Veal Stock (p. 352)
Carrot
Celery
Cilantro
Dry Sherry
Herbed Forcemeat Stuffing (page 667)
Lamb Leg
Olive Oil
Onion
Tomato Paste
Tags
Braising and Stewing