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Leg of lamb bone-in, from the La Bélerie farm in Cowansville.
La Bélerie farm them Lamb in matter of respect for the animals and the environment
Average weight: 3.2 kg
Rub it with some sea salt, rosemary, thyme, and garlic. Let the flavors develop for 12 hours in the fridge.
Cook for 1h 45m in the oven.