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Capretto o Agnello al Forno recipe (Meat)

Yield: 6 servings

2 kg leg of lamb
50 g seasoned lard of the kind available in Italian delicatessens, or prosciutto fat
¼ cups olive oil
1   clove garlic
some   salt and pepper
1 kg baby potatoes

Posted by Joan2007 on Apr 7, 2009


Wash and pat the meat dry; put it in a roasting pan with the garlic clove, dot it with bits of lard and sprinkle it with oil, lay a sprig or two of rosemary on it, season with salt and pepper, and roast it in a hot oven (200-210C) until the meat is browned. This will take from 1 hour 15 minutes to 1 hour 30 minutes.

If you would like roasted vegetables, add the onions, halved, and the potatoes after the meat has roasted for 15 minutes.

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