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 <title>Lamb Souvlaki on the Rotisserie </title>
 <link>http://greatgrub.com/recipes/lamb_souvlaki_on_the_rotisserie</link>
 <description>&lt;p&gt; If you want to know why the Greeks eat so much lamb, just try this recipe. It is perfect for dinner parties and large groups, and provided you have the time to let the meat marinate this a delicious &amp;#x2026;&lt;/p&gt;</description>
 <comments>http://greatgrub.com/recipes/lamb_souvlaki_on_the_rotisserie#comment</comments>
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 <category domain="http://greatgrub.com/taxonomy/term/628">spit-roasting</category>
 <pubDate>Sun, 15 Apr 2007 19:41:39 +0000</pubDate>
 <dc:creator>Andrew</dc:creator>
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 <title>Spit-roasting</title>
 <link>http://greatgrub.com/reference/spit_roasting</link>
 <description>&lt;p&gt;Spit-roasting or rotisserie cooking is a form of roasting by slowly rotating meat or chicken in front of or over a fire. The meat or chicken is placed on a metal spit. Common when all cooking was &amp;#x2026;&lt;/p&gt;
&lt;p&gt;&lt;a href=&quot;http://greatgrub.com/reference/spit_roasting&quot;&gt;read more&lt;/a&gt;&lt;/p&gt;</description>
 <comments>http://greatgrub.com/reference/spit_roasting#comment</comments>
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 <pubDate>Wed, 02 Aug 2006 08:23:53 +0000</pubDate>
 <dc:creator>anon</dc:creator>
 <guid isPermaLink="false">185 at http://greatgrub.com</guid>
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 <title>Rotisserie chicken</title>
 <link>http://greatgrub.com/recipes/rotisserie_chicken</link>
 <description>&lt;p&gt; So you either sprung the big bucks for a high-end grill with a rotisserie attachment or you figured out that you could buy a darn good cheap one that fits on your kitchen counter. Either way you are &amp;#x2026;&lt;/p&gt;</description>
 <comments>http://greatgrub.com/recipes/rotisserie_chicken#comment</comments>
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 <category domain="http://greatgrub.com/taxonomy/term/240">rotisserie</category>
 <pubDate>Fri, 28 Jul 2006 23:35:21 +0000</pubDate>
 <dc:creator>Andrew</dc:creator>
 <guid isPermaLink="false">166 at http://greatgrub.com</guid>
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 <title>Rotisserie lamb pops</title>
 <link>http://greatgrub.com/recipes/rotisserie_lamb_pops</link>
 <description>&lt;p&gt; I get why the Greek gods were so easily appeased by the slaughtering of a lamb: they love a good meal as much as the next deity. The flavor of the meat is delicate bordering on the divine. My &amp;#x2026;&lt;/p&gt;</description>
 <comments>http://greatgrub.com/recipes/rotisserie_lamb_pops#comment</comments>
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 <pubDate>Fri, 28 Jul 2006 19:52:50 +0000</pubDate>
 <dc:creator>Andrew</dc:creator>
 <guid isPermaLink="false">158 at http://greatgrub.com</guid>
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