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Braised Lamb Shoulder (Boneless, Rolled and Tied) · oven
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Braised Lamb Shoulder (Boneless, Rolled and Tied) · oven
3:30:00
Pull at internal temp
195°F (91°C)
Doneness cue
Twine loosens naturally as intramuscular fat renders and meat shreds smoothly under light fork pressureTotal plan: 3:50:00Datasheet
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