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102.txt
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1996-01-29
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354b
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19 lines
BARON OF LAMB
LAMB IN A SAFFRON SAUCE
LAMB IN ASPIC
LAMB MEDALLIONS
LAMB SAUTE WITH PARSLEY
LAMB STEW - 1
LAMB STEW - 2
LAMB STEW WITH TURNIPS
LAMB TONGUE IN WHITE SAUCE
LAMB TONGUE WITH AIOLI
LAMB WITH CURRY
LEG OF LAMB BOULANGERE
LEG OF LAMB WITH VEGETABLES
MOUSSAKA
NAVARIN OF LAMB
PROVENCE-STYLE LAMB CHOPS
SEVEN-HOUR LEG OF LAMB
STUFFED LEG OF LAMB