Cooking (Large Cuts of) Meat – NYT
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I love this kind of article. Matt and Ted Lee explain how and why to roast entire bone-in legs of lamb, untrimmed beef brisket, whole fresh hams. I love well roasted meat. My family has historically roasted whole bone-in legs of lamb, with lots of garlic. This Sunday we’re having a southern-style ham, already smoked, ... Read more