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Marc Vetri's Slow-Roasted Lamb Shoulder


Rosemary-Garlic Brine (recipe follows)
1 bone-in lamb shoulder, about 
8 pounds
1 large onion, cut into large chunks
2 large carrots, peeled and cut into large chunks
3 ribs celery, cut into large chunks
3 tablespoons grapeseed oil
Coarse salt and freshly ground 
Fresh rosemary leaves, for garnish

Rosemary-Garlic Brine
8 cups hot water, plus 8 cups 
cold water
3 cups kosher salt
1 cup sugar
1 large clove garlic, peeled
Leaves from 6 sprigs rosemary
8 cups ice



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