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Well, I finally decided

Didn't know whether I was making Lebanese, Indian or Greek kofta in Toronto Saturday. Had six pounds of ground lamb from the butcher and four of NZ. Decided on Greek. Wasn't sure of the shrinkage cause I asked the butcher for plenty of lamb fat. How bout a Greekburger  for the trial run?

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Purty dammit good!

Steve 

Caledon, ON

 

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