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Roast Shoulder of Lamb
From Cassell's dictionary of cookery, 1892
Serves 1
Time to roast: eighteen minutes for every pound. Sufficient for four or five persons.
Presented as published in 1892. 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
Nutrition per serving
483Calories
30 gProtein
39 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories483 kcal
Protein30 g
Carbohydrates39 g
Fiber0.7 g
Sugars0 g
Total Fat25 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.7 g
Cholesterol77 mg
Sodium2435 mg
Potassium473 mg
Calcium34 mg
Iron5.1 mg
Magnesium35 mg
Phosphorus271 mg
Zinc6.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Folate128 mcg
Choline15 mg
Caffeine0 mg
Water273 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 805. The excerpt below is the record exactly as published.
a shoulder of lamb down to a clear tire, and baste it hberaUy while roasting. A quarter of an hour before it is taken up dredge a little flour over it, sprinkle a tea-spoonful of salt upon it, and baste it with a little butter until it is nicely browned. Send a spoonful or two of the gravj' made from the join
Cook this with the app: pantry check, scaling, and the assistant.