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"Lamb Dishes"


Beef Poultry Fish Lamb Pork

Rack of lamb aux jus with vegetables.

Carre' d'agnello arrostito al rosmarino e limone con i vegetali

Roasted rack of lamb with vegetables and rosemary lemon sauce

In Tuscany we like to cook the lamb slowly in the oven and keep most of the fat, because during the roasting will keep the meat moist and full of his flavor; rosemary is an herb very popular use in this region and the combination with lemon zest is a great contrast combination.