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Lamb stew
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Lambs are bred in Aveyron close to Rodez in the Mayrinhac farm. This recipe is made at a small scale by Patrick Clavel according to a local recipe.
Tasting tip : warm up at low heat during 10 minutes and serve with beans, carrots or rice.
Composition : lamb, wine, onions, carrots, spices.
Craftsman : Patrick Clavel
Origin : La Canourgue, Lozère (France)
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