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Stand the lamb in a warm place for around 15 minutes before carving otherwise all of the tasty juices will be on the serving plate rather than in the roast. Cover the lamb loosely with foil – not tightly or it will sweat.
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This is going to be a family favourite.
Lamb chops with feta, tomato and watermelon salad with char grilled...
Roast lamb with lemon and honey
Roast lamb with roasted garlic, potatoes and tomatoes
Char-grilled rump steak, potato salad and garlic mayonnaise
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