Roast Lamb
Ingredients
Directions
Prepare the lamb
Select a leg or forequarter of lamb.
If using the forequarter, thoroughly bone, stuff, and roll it before roasting.
Remove the shoulder blade for easier carving, or crack the bones if not rolled.
Roast
Roast according to beef roasting directions, allowing 15 minutes per pound.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lamb
- The main meat; its fat bastes the joint and its flesh gives the roast its flavor and texture.
The step that matters
Judging doneness during roasting. Roasting time is set by weight, but doneness depends on the meat's internal temperature. Meat keeps cooking after it leaves the oven, so checking with a thermometer is more reliable than the clock alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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