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From the Publisher
From New York City’s famous Lobel’s butcher comes a cookbook that gets the most from today’s leaner cuts of meat. The 130 recipes cover a range of cooking styles and flavours, from Braised Ribs in Ginger Beer to Slow-roasted Lamb in a Pistachio Crust. Sections on organic and free-range meats make this the last word on meat, from the folks who know it best.