dinner
Roast Leg of Lamb
From Lillian Massey school recipes, 1913
Leg of lamb may be boned and stuffed for roasting. Serve lamb with gravy and either Currant Jelly or Mint Sauce.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 19. The excerpt below is the record exactly as published.
ROAST LEG OF LAMB. Remove caul (the skin which is usually wrapped around @ iteg of lamb). wipe meat, place on rack in dripping pan, and dredge meat and bottom: of pan with flour. Place in hot oven to sear. As soon as flour im pan is 30 ae brown, reduce heat and baste every 10 minutes. It may be necessary to put a little hot water in the pan while meat is cooking. When about half done season with salt and pepper.
Cook this with the app: pantry check, scaling, and the assistant.