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This is a simple recipe but with big results. Lamb rumps are cooked at moderately-high temperature, yet they remain moist and juicy. Balsamic vinegar and brown sugar are simmered until thick and syrupy to make a lovely sauce.
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Very very tasty...
This is awesome
Hi Peter, thanks for getting in touch. The three different degrees are rare, medium and well-done. The BeefandLamb Team
Great ideas, thanks. i don't understand the table at bottom of article. The 3 right columns have no headings.
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