Roast Forequarter of Lamb
From English and French cookery, 1890
A forequarter of lamb will require from 2 to 2.5 hours.
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 54. The excerpt below is the record exactly as published.
Roast Forequarter of Lamb. — Lay the meat down to a quick fire, and baste continually. About 10 minutes before taking up, dredge a little flour over it, and froth and brown it nicely. A slice of fresh butter, a cut lemon, and a little cayenne should be sent to table, so that when the shoulder is separated from the ribs, they may be ready for being laid between the two. Serve the lamb with a cut-paper ruffle on the shankbone, and send a little gravy made from the roast under it. Mint sauce and salad generally accompany this disli. A forequarter of lamb, weighing 10 pounds
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