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Leg of Lam
This hearty meal was first discovered after Yu Lam the Hunter stumbled upon our community. For five to ten people, use just one leg (the other can be pickled for later or roasted slowly and smoked to preserve it). For larger groups, use both legs of an adult male or female. Boil the legs in a large pot for two hours with the following ingredients: twenty gallons of fresh water, three tablespoons of salt, half a cup of rosemary, three cups of spiced wine (summer wine is best if you can get it), three bags of onions, four whole garlic cloves, and a dash of ginger. When the legs have about half an hour left, add some skinned potatoes and leeks. Can be served on the bone or in steaks.