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Lamb Soup w/ Daikon Radish

I like to use bone-in and skin-on lamb to make this soup. Both skin and bones provide lots of gelatin, making the soup rich and flavorful. This is the "清汤" style soup, which dedicates to the clean broth and the purest lamb taste, so we are not using any spices.

As a New Year dish, I named it "三阳开泰" to wish you an auspicious beginning.


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