Forequarter of Lamb, Roasted and Larded
From English and French cookery, 1890
Serve with a little vinegar poured over it.
Presented as published in 1890. 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
243Calories
18 gProtein
0 gCarbs
19 gFat
Full nutrition (27 nutrients)
Calories243 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium59 mg
Potassium239 mg
Calcium12 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus166 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate19 mcg
Water63 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 55. The excerpt below is the record exactly as published.
Forequarter of Lamb, Roasted and Larded. — Lard the upper side of the joint with lean bacon, and sprinkle the other side thick with breadcrumbs ; then cover with paper to prevent the meat from being burnt, and roast it. When nearly done, take it from the fire, and cover the part that has not been larded a second time with breadcrumbs, seasoned with salt, and parsley chopped very fine ; then put the lamb again before a bright fire to brown it. Serve with a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.