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a “half-hour sizzle” at a high temperature, followed by 4½ hours of slow roasting at a low temperature
1 shoulder(or leg) of lamb
3 cloves garlic
2 sprigs rosemary
salt & pepper
1 large onion, chopped
2 stick celery, chopped
1 glass white wine
250ml water
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1st Keep
 suth99
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