Cut the lamb into four serving pieces. Sprinkle each piece with salt and pepper. Bake the lamb in a moderately-heated oven with half the butter. Baste the meat with its gravy occasionally.

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At St. Sava in McKeesport, the first Serbian Orthodox parish established east of the Mississippi River and the third oldest in the U.S, the global flavors include bean and sauerkraut soup, apple ...