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Eoast Shoulder of Lamb

A roasted shoulder of lamb served with mint sauce, gravy, vegetables, and fresh salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mint and peas are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Eoast Shoulder of Lamb

Ingredients

Directions

Roast

  1. Prepare a clear, brisk fire.

  2. Place the shoulder of lamb at a sufficient distance from the fire to prevent burning the fat.

  3. Baste the lamb constantly until it is done, about 1 hour.

Serve

  1. Serve with gravy made in the dripping pan and mint sauce.

  2. Accompany with vegetables and a fresh salad.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mint + peastop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Lamb + minttop 12% of all pairs
    Smell alikelow
    Cooked together772 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Lamb + peastop 14% of all pairs
    Smell alikemoderate
    Cooked together650 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Lamb + saucetop 21% of all pairs
    Smell alikelow
    Cooked together925 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  5. Sauce + peastop 27% of all pairs
    Smell alikelow
    Cooked together1,109 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb shoulder
Main protein; its fat renders and bastes the meat as it roasts.

The step that matters

Keep the lamb away from the fire and baste it constantly. A brisk fire can scorch the fat before the meat inside is cooked, so the shoulder sits at a distance. Regular basting keeps the surface moist and helps the fat drip and brown evenly.

“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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