Cooking (Large Cuts of) Meat – NYT

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Roast leg of lamb I love this kind of article. Matt and Ted Lee explain how and why to roast entire bone-in legs of lamb, untrimmed beef brisket, whole fresh hams. I love well roasted meat. My family has historically roasted whole bone-in legs of lamb, with lots of garlic. This Sunday we’re having a southern-style ham, already smoked, and slow-roasted with a basting of Dr. Pepper. Oooh, pretty good, let me tell you.

A little later, I’ll post a link to a guide to surviving in Argentina on two steaks a day. Believe it.