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Roasted Leg of Lamb

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Materials:
3000g leg of lamb
300g onion
200g celery


Preparations:
  • Discard the shank, score the innerside of the leg crosswise, and steep for
    three hours in a mixture of cooking wine, salt, soy sauce, prickly ash,
    fennel seeds, ginger slices, scallion lengths and garlic slices.
  • Slice the onions and cut the celery into lengths, place them on the leg of
    lamb, and roast in an oven for 1.5 hours.



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