Lamb cookery basics
Publisher: Lamb Education Center
Published: 1970
Place of publication: Denver, Colorado
Language: eng
Subjects: Cooking (Lamb and mutton); Cooking (Meat)
Description: Basic instructions on how to prepare lamb using different cooking methods including roasting, broiling, pan frying, braising and deep frying. Does not include recipes.
Notes: Title from cover.

Single sheet, three panel pamphlet printed on cream paper.