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Lamb Saddle 3 ways

Braised belly, sous vide loin, bacon wrapped tenderloin.  served with acorn squash puree ,  rosemary-lamb fat powder , fermented pumpkin-citrus juice, lamb jus

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This entry was posted on November 25, 2016 at 8:13 pm and is filed under Chef. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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