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Simmer lamb in usual way until fork tender. Drain and transfer to casserole.
Drain syrup from pineapple into saucepan, cut one slice pineapple and add to syrup together with raisins, vinegar, cloves, peppercorns and cinnamon. Simmer for 10 minutes then spoon over lamb.
Arrange pineapple slices on leg and bake in moderate oven (180°C) about 30 minutes, basting occasionally with syrup from bottom of dish.
Serve with boiled new potatoes, buttered peas and baby carrots.
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