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Roast of Lamb

(Arrosto d'agnello) Take a leg of lamb and season it with salt, pepper, oil and a drop of vinegar. Pierce it here and there with the point of a knife and leave it like this for several hours. Also lard it with bay leaf or rosemary to be removed when serving.

The leg of lamb can be baked or, as the Italians do, cooked at the spit. 124