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I don't know. I just grilled some lamb shish kabob that was out of this world. I wish it wasn't such a big ordeal cutting it up, I'd have it more often. There's tons of sinew and fat you have to get off. I'd say an easy hour to an hour and a half per leg of lamb.
 
Yeah that's the bad part about lamb but you know... you don't eat kebap (the right spelling) in the U.S., you eat it in Turkey 🙂
 
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