Quarter of Spring Lamb

Ingredients

• Select a medium-sized hind quarter of lamb.
• one tablespoon of salt
• one tablespoonful of water
• Serve mint sauce with it if wished.

Method

1. 1

   Trim the bone and place the flank over the ribs to prevent them from being cooked too much.

2. 2

   Season with salt, cover with thin fat, and place in a dripping pan with water.

3. 3

   Roast in a moderate oven for one hour, basting with drippings.

4. 4

   Remove fat, cover the bone with paper, and serve on a hot dish.

5. 5

   Skim grease from drippings and strain over the lamb.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 94. The excerpt below is the record exactly as published.

Quarter of Springr Lamb 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 ali 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 tablespoon- ful of water. Place in a moderate oven and roast for one hour, basting it with its own drippings. Remove the fat, cover the bone with paper ru£Be, and serve on a hot dish. Skim the grease from the drippings and strain it over the lamb. Serve mint sauce with it if wished.

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