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Roast
Leg of Lamb
| Rub roast with salt and pepper and place skin side down in an open roasting pan. Insert meat thermometer in the center of the thick round of the leg, making sure that it does not rest on fat or bone. Place in a 300° oven. Do not cover and do not add water. Remove from oven when thermometer registers 180° (about 35 minutes per pound). If not serving with mint sauce, the roast can be basted with French dressing. |
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