Get ready to get your hands dirty and eat heartily. An Italian chef in southern Italy is resurrecting an ancient cooking method that makes the most tender, fall-apart lamb.
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We finally invited someone on the podcast who is meaner to Casey than Kevin is. from NYT > Top Stories https://ift.tt/hDxNf3n
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By Michael Winerip from NYT Magazine https://ift.tt/34LULgD
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