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Light lamb |
Monday 13 August 2001 |
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In a move to help sheep farmers, badly hit by the foot-and-mouth crisis, some supermarkets recently launched a promotion to sell the so-called 'light' lamb.
The animals, which are usually destined for sale in south Mediterranean countries, cannot be exported because of strict movement restrictions.
Food and cookery writer Frances Bissell joins Sheila to introduce us to recipes from southern Europe where lamb of this sort is very much part of the repertoire and to talk about how they can be adapted to British tastes.
Read the recipe.
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