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Rosemary

(Arrosto morto coll'odore dell'aglio e del ramerino) Cook the meat as above, but add a clove of garlic and one or two bunches of rosemary in the saucepan. When serving the roast rub the gravy through a sieve without pressing and surround the meat with potatoes or vegetables cooked apart.

The leg of lamb comes very well in this way, baked in the oven. 132