Roast Lamb

Ingredients

• fore or hind quarter of lamb
• pepper and salt
• gravy

Method

1. 1

   Wash the lamb in cold water and dry.

2. 2

   Lay it in a baking pan, season with salt and pepper, and roast in a hot oven, turning and basting every 10 minutes until well done.

Nutrition per serving

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 63. The excerpt below is the record exactly as published.

ROAST LAMB Select the fore or hind quarter, if the lamb is young (which it should be), to roast. Wash in cold water, and dry with a cloth. Lay on a frame in the baking-pan, pepper and 114 THE HOME COOK BOOK salt it, lightly rubbing the salt on. Set in a hot oven. Turn the meat from side to side as it cooks. Baste every ten minutes, and let it cook well done. Lamb should never be at all rare. Allow about twelve minutes to a pound in roasting. Serve with gravy or mint sauce. For gravy, strain the water the meat is cooked and basted with, and thicken with flour mixed with water and added before setting the pan on the stove. Stir constantly until the gravy pours nicely, and strain if at all lumpy. ROAST LAMB WITH KIDNEY Have the bone cut out of leg of a lamb, and fill in the hollow with kidney cooked tender, minced, mixed with bread- crumbs and well seasoned. If you have mushrooms, add a few to the stuffing. Roast in a hot oven and add nasturtium seeds or capers to the gravy. LEG OF MUTTON STUFFED Boil two or three white onions until tender. Chop them in a bowl with breadcrumbs and season with sage, pepper, and sal

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