Hind Quarter of Spring Lamb

Ingredients

• Select a medium-sized hind quarter of lamb
• one tablespoon of salt
• one tablespoonful of water

Method

1. 1

   Trim the bone and place the flank over the ribs.

2. 2

   Fasten securely, season with salt, cover with thin fat, place in a dripping pan with water, roast for one hour, basting with drippings.

3. 3

   Remove fat, cover bone with paper ruffle, serve on a hot dish, skim grease from drippings, strain over lamb, serve with mint sauce if wished.

As published

This recipe was extracted from Kirmess cook book (1907), page 63. The excerpt below is the record exactly as published.

HIND QUARTER OP SPRING LAMB. Mrs. Seely's Cook Book. Select a medium-sized hind quarter of lamb. Trim the bone and place the flank over the ribs to prevent them from being cooked too much. Fasten all together securely. Season with one tablespoon of salt, rubbing it over the meat. Cover it with the thin fat and place it in a dripping pan with one tablespoonful of water

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