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This pungent herb with its characteristic spiky leaves is the classic partner to lamb. Rosemary sprigs are usually added whole to a dish and taken out before serving for a more subtle flavour. Finely chopped leaves are used sparingly, and more often as the sole herb as they tend to overpower other herbs. Rosemary sprigs are used in marinades for meat, fish and poultry, and to flavour roast and barbecued meats. Finely chopped rosemary can be added to pizza and bread doughs, stuffings, cakes and biscuits.
