Roast Lamb with Baked Potatoes and Sauerkraut The first rule: When roasting any type of meat is to choose a nice and high-quality piece. In this case, I took a leg of lamb, and the butcher pounded the pieces of meat well with a meat grinder. So it's not a problem for me to place it in a dish and turn it, and the other it will absorb the juice and the meat will be soft. Second rule: you will make the marinade 2 days before baking. Third rule : I used a terracotta pot. This

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