Roast Leg of Lamb

Ingredients

• Select leg of lamb weighing 4 to 5 pounds
• sprinkle with salt
• sprinkle with pepper
• rub well with flour

Method

1. 1

   Place on rack in open pan, skin side down and cut side up.

2. 2

   Roast in hot oven (450°-480° F.) for 30 minutes, reduce heat to 300° F., and cook 2 to 2.5 hours longer.

3. 3

   Do not put water in pan.

4. 4

   Basting is usually unnecessary.

5. 5

   If fat covering is very thin, lay several strips of bacon on top and reduce heat after the first 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 119. The excerpt below is the record exactly as published.

ROAST LEG OF LAMB Select leg of lamb weighing 4 to 5 pounds, preferably cut to include some of loin. Wipe with damp cloth, sprinkl: with salt and pepper, and rub well with flour. Place on rack in open pan, skin side down and cut sideup. Roast in hot oven (450°-480° F. \ for 30 min- utes, reduce heat to 300° F., and cook 2 to 2% hours longer. Do not put water in pan. Basting is usually unnecessaty. If fat covering is very thin, lay several strips of bacon on top and reduce heat after the first 20 minutes. If roast thermometer is used (p. 264), it will register 175° F. for slightly underdone lamb, 182° F. for well-done lamb. To Carve Leg of Lamb. Cut in thin slices at right angle to bone, beginning in center. Roast Lamb Gravy. Follow recipe for Roast Beef Gravy (p. 270). ; | LAMB AND MUTTON 287 ACCOMPANIMENTS FOR ROAST LAMB Littleton Sauce (p. 203) Currant Jelly Sauce (p. 196) Mint Sauce (p. 205) Estragon Sauce (p. 196) Currant Mint Sauce (p. 205) Mint Jelly Cold Orange Sauce (p. 206) Currant Jelly Horse-radish Sauce (p. 206) Guava Jelly STUFFED LEG OF LAMB | Order lamb boned at market. Stuff with Savory Stuffing (p. 180) or Celery Stuffing I or IT (pp. 180, 181). Proceed as for Roast Leg of Lamb. ROAST SADDLE OF LAMB OR MUTTON Select a loin weighing 6 pounds. Have it dressed at market. Follow directions for Roast Leg of Lamb but reduce roasting time by 30 minutes or roast until thermometer reads 170° F. Turn smooth side up for last half hour to brown top. Serve with Currant Jelly Sauce (p. 196) or Currant Mint Sauce (p. 205). To Carve Saddle of Lamb or Mutton. Cut along back bone on either side to loosen meat. Slice at right angles to bone, slipping knife underneath to free from rib bones. ROAST LOIN OF LAMB, BONED Allow 2 chops to each person. Order loin boned, rolled, and fastened with wooden skewers. Sprinkle with salt

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