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March 28, 2011

Comments

darren

Making one of my Moroccan Tagines with Goat pieces on Monday... Wish me luck, I've done this with lamb before but not goat (with lean... very very lean pieces of lamb, so we're thinking about 4 hours or so in the tagine covered in the juices and liquid and apricots and prunes)

craigmitchell

the big issue is whether or not its on the bone, of course. if it is, then 4 hours on low heat would be fine. i'm going to have to to do goat next weekend. it's been too long....

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