Name: Roast Lamb
Ingredients: six pounds; salt; pepper

Roast Lamb

Roast lamb is a leg of lamb seasoned with salt, pepper, and flour, steamed and baked.

From an old cookbook · modernised transcription

By Hatfield (Mass.). Congregational Church · From a historical cookbook (Internet Archive) · 3 ingredients

Roast Lamb

Ingredients

six pounds
salt
pepper

Directions

Prepare

Take a leg of lamb weighing six pounds.
Wipe the lamb with a damp cloth.

Cook

Steam the lamb for two hours.
Sprinkle the lamb with salt, flour, and pepper.
Bake the lamb for one hour, basting often.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hatfield (Mass.). Congregational Church. 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. See the original page.