Lamb Target
From Cassell's dictionary of cookery, 1892
Serves 1
Time to roast, about an hour. Sufficient for three or four persons.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 809. The excerpt below is the record exactly as published.
Lamb Target. — The ribs or target of lamb consists of the neck and breast-joints left undivided. Saw off the chine-bone, and remove the flat bones which adhere to the meaty part of the neck. Partially divide the ribs, and coyer the joint with buttered paper. Lay it down before a clear fire, and let it remain until done enough. A few minutes before it is ready, remove the paper, and brown the meat nicely. Place it on a hot dish, and send brown gravy and mint sauce
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