Rolled Lamb Roast on Spit and Basting Sauce

Ingredients

• rolled round lamb
• 2 cups boiling water
• 3 Bovril cubes
• 1 tablespoon salt
• 1 tablespoon thyme
• 1 tablespoon Gulden’s mustard
• 2 tablespoons Worcestershire sauce
• 6 bayleaves
• 2 cups Burgundy

Method

1. 1

   Tuck garlic slices in lamb, attach to spit, and cook over slow fire for 1.25 to 2 hours, basting frequently with sauce made from dissolved Bovril cubes and other ingredients.

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 16. The excerpt below is the record exactly as published.

Rolled Lamb Roast on Spit and Basting Sauce, Bagley rolled round lamb basting sauce: garlic or sliced onions 3 Bovril cubes 2 cups boiling water 1 tablespoon salt 1 tablespoon thyme 1 tablespoon Gulden’s mustard 2 tablespoons Worcestershire sauce 6 bayleaves 2 cups Burgundy

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