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Third Course: Herb-stuffed Leg of Lamb with Beans Confit

In this sustainable, slow food cooking video, Bill Telepan of Telepan (using Anolon Ultra Clad cookware), creates a delicious Herb-stuffed Leg of Lamb with Beans Confit – the entrée of a four-course sustainable meal. Join Bill, along with Jonathan Lindenauer of Bon Appétit and Galen Zamarra of Mas Farmhouse as they prepare their dishes and discuss the merits of cooking with the values of Slow Food.

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