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Cordero asado a la Miel de Caña

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A recipe from Malaga, Spain. The recipe is good for pork ribs too.



  1. A leg of lamb, is marinated in a mixture of equal parts soy sauce, molasses and wine of malaga for about 24 hours.
  2. Then drained, dried and placed in the oven and roasting.
  3. Basting with the drained marinate.

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