Mediterraneandinner
Roast Leg of Lamb
From The book of plain cooking, 1904
Serve with mint sauce.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 12. The excerpt below is the record exactly as published.
Roast Leg of Lamb Let the joint cook very slowly at first, as 46 PLAIN COOKING lamb needs more cooking. Well baste, and when nearly done, put nearer the fire and brown up. Allow at least half an hour to the pound, and serve with mint sauce. A salad of lettuce or cucumber
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