Does anyone know of any jam-making or canning classes in the area? I know there are instruction sites on the web, but I do not trust myself alone to attempt this and would love to learn from someone who has got a lot of experience.
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Basic Boneless Roasted Leg of Lamb
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat.