Crown of Lamb

Name: Crown of Lamb
Ingredients: Select parts from two loins containing ribs; rub with salt; dredge meat and bottom of pan with flour; Wrap each bone in a thin strip of fat salt pork; cover top with a piece of buttered paper

From What to Have for Dinner, 1905

A crown of lamb may be ordered to be prepared at the market.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

486Calories

35 gProtein

0 gCarbs

37 gFat

Full nutrition (27 nutrients)

Calories486 kcal

Protein35 g

Carbohydrates0 g

Fiber0 g

Total Fat37 g

Saturated Fat16 g

Monounsaturated Fat15 g

Polyunsaturated Fat3 g

Cholesterol140 mg

Sodium118 mg

Potassium478 mg

Calcium24 mg

Iron3.2 mg

Magnesium44 mg

Phosphorus332 mg

Zinc7 mg

Copper0.2 mg

Manganese0 mg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin B60.3 mg

Vitamin B124.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate38 mcg

Water126 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 65. The excerpt below is the record exactly as published.

CROWN OF LAMB. Select parts from two loins containing ribs, scrape flesh from bones between ribs, as far as lean meat and trim off backbone. Shape each piece in a semi-circle, 242 iWhat to Have for Dinner. having ribs outside, and sew pieces together to form a crown. Place on rack in dripping pan, rub with salt, and dredge meat and bottom of pan with flour. Wrap each bone in a thin strip of fat salt pork, and cover top with a piece of buttered paper

Cook this with the app: pantry check, scaling, and the assistant.