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Dos de turbot sauvage rôti sur « l'os », cromesquis de grenouille et homard breton, crème d'ail fumé d’Arleux

Tasting of Lamb, Roasted Rack of Lamb: Lamb Tortellini, Braised Lamb Pot Pie , Design Cuisine Caterers

Slow braised Karoo lamb neck, tomato and mozzarella arancini, feta puree, black olive jus and tomato dust at Delaire Graff. Photo courtesy of the restaurant.

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