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1 | Lamb shoulder -; (abt 6 to 7 lbs) |
1/4 x ca. 450 g | butter unsalted |
| salt |
| ground cumin to taste |
Heat oven to 375 degrees. Trim off any loose bits of meat and excess fat, leaving about 1/4 inch of fat. Put lamb in a roasting pan skin side up, cover with aluminum foil, and roast for 1 1/2 hours. Remove from oven, uncover, and rub generously with butter. Cover with foil and return lamb to oven. Repeat 3 more times, once every 15 minutes. After 3 1/2 hours, remove foil, raise heat to 425 degrees and cook 10 more minutes, or until the skin side is gold and crusty. Remove from oven, place shoulder on a large platter, and let rest for 5 minutes. Sprinkle with salt and ground cumin. Carve and serve with salt and cumin in small dishes on the side. This recipe yields 4 servings.
Recipe
in New York From the Tv Food Network - (Show # Ts-1G26 broadcast
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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