Roast Lamb

Ingredients

• Wash and scrub one forequarter of lamb
• Add two or three cups of hot water.
• Rub over with cooking oil or bacon fat.

Method

1. 1

   Wash and scrub lamb to remove any unpleasant taste; dry and chop for handling.

2. 2

   Rub with cooking oil or bacon fat, sprinkle with flour, and brown well on both sides.

3. 3

   Cover and cook slowly until very tender.

4. 4

   Season last with salt and pepper.

5. 5

   Have ready the sauce and baste with this and continue browning, turning on all sides.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 10. The excerpt below is the record exactly as published.

ROAST LAMB Wash and scrub one forequarter of lamb to remove any unpleasant taste; dry and chop for handling. Rub over with cooking oil or bacon fat. Sprinkle with flour and brown well on both sides. Add two or three cups of hot water.

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