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Cut a few 1/4-in. slices on the thin side of the leg and remove to a platter. Turn the roast over so it rests on the cut surface.
Hold roast steady by using paper towels around bone with one hand. With a carving knife, make a series of 1/4-in. slices along leg down to bone. Then cut along the bone to free slices.
For the Santa and elf cupcakes, draw the facial features onto paper and place waxed paper over…
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Tenderize ribs so the meat pulls easily from the bones. First, place serving-size portions on a…
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