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When ?
Now if you want it or keep it for 5 years if you have the patience.
How ?
Lamb (in all its forms) as a leg, a rack or a shoulder, in a stew, with parsley butter in the oven, with string, in chops with a garlic and thyme sauce, with tomato and basil, with cumin, in a casserole, marinated on skewers, lacquered with orange, in a crust, with herbs...
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