2 1/2 kg leg of lamb
Marinade
1/2 cup white wine
1 tsp salt
dash of pepper
1/2 tsp mustard
1 tsp powdered rosemary
4 tbsp paprika
4 tbsp plain flour, sifted
4 tbsp cooking oil
Method
Remove fat from meat and discard. Cut meat into pieces 1 cm thick and 3 cm square. Mix all marinade ingredients well, rub into lamb and allow to stand for 2 hours before freezing.
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