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Honeyed Lamb with Cider Gravy
March 30, 2016

We started the lamb, just rubbed with the honey, some dried rosemary, salt, pepper, and a little olive oil. After about an hour in the oven (we like to cook lamb at a lower temp for a longer time) added the cider to the pan, along with chopped carrots, a small sliced onion, and chopped potatos to finish cooking. Nice, tender lamb with a lightly sweet flavor; dinner was excellent.

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