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Roast leg of lamb
(Jonathan Wiggs/ Globe Staff) Jonathan Wiggs/ Globe Staff
Cooking Lessons From Rome

Roast Leg of Lamb

By Judith Barrett
Globe Correspondent / April 4, 2007

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Itasted my first agnello al forno in Rome about 25 years ago. After a morning of sightseeing, my husband and I found our way to a trattoria that was crammed at lunchtime. We were shoe-horned into a long table filled with locals, all of whom, as far as I could tell, were eating what the menu called abbacchio (pronounced ah-BOCK-kio). ... (Full article: 435 words)

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