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Print this Recipe    Leg Of Lamb

CARNEIRO TRANSMONTANO (Lamb from Over the Hills) Portugal

1 leg of lamb (6 pounds)
1 tablespoon salt
lard
1/2 cup white wine
1/2 cup bouillon or water
1 small onion,sliced
2 eggs,beaten
fine dry bread crumbs (about 6 tablespoons)

Rub the lamb all over with salt and then with lard. Put on a rack
in shallow roasting pan and add the white wine, bouillon, and the
onion. Bake in preheated slow oven (325 deg F.) for about 2 1/2
hours, basting frequently with the drippings in the pan and adding
more lard if necessary. When the meat is tender, remove from oven
and brush with the eggs. Sprinkle with bread crumbs. Return to
the oven to brown lightly. Makes 8-10 servings.

Note: This dish is usually served cold, but it may also be served
hot.

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