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Lamb – ‘Low n Slow’ is the way to go…..
Just a tip, remember to cook LOW n SLOW, now that applys to Roasts, Steaks, Chicken and Fish.. You can always increase the heat later but you can never go back once the protein is cooked or over-cooked, 'LOW n SLOW' is the way to go…saves Gas, Mess and tastes a whole lot better! Ross
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