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“When preparing roast leg of lamb, I rub the meat with ground ginger and some lemon juice,” shares Georgia M. of Hudson, Florida. “This treatment takes away the strong lamb aroma and makes the meat taste excellent.”
From her kitchen in Fort Wayne, Indiana, Joan P. notes, “Father always drizzled a little maple…
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Writes Lori M. from her Sheboygan, Wisconsin kitchen, “I add grated carrot and shredded cabbage…
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