Lamb or venison lap are best enjoyed by slow cooking, in the oven is the easiest. I season this venison lap with dried herbs and curry powder, salt for a few hours.
Preheat oven to 200˚C and bake for 20 minutes, lower temperature to 120˚C bake for another 1.5 to 2 hours depending on size. Cooked through and meat fall off bones.
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