Select a fairly large lamb shortloin. With fat side on working surface cut down, keeping close to the bone to remove the small muscle, the fillet, on the upper side of the bone.
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Bibliographic details
Press, 21 November 1987, Page 18
Word Count
33Select a fairly large lamb shortloin. With fat side on working surface cut down, keeping close to the bone to remove the small muscle, the fillet, on the upper side of the bone. Press, 21 November 1987, Page 18
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