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Magazine Archives: Nov. 15, 2004

Coming Home to Roast

Few things evoke hearth and family like the scent of meat in the oven
Sam Gugino
Issue: November 15, 2004

For many people, roasting a leg of lamb or a standing rib of beef is about as far-fetched a culinary feat as butchering the meat at home. But roasts don't have to be difficult. What's more, they fill the house with warming and wonderful smells.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2004.

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