Leg of Lamb
Ingredients
Directions
Prepare
Trim a leg of lamb neatly.
Place it in a roasting pan.
Dust with salt and pepper.
Rub it with 2 tablespoons melted lard or butter.
Pour 2 tablespoons water into the pan.
Roast
Roast in the oven for 1 hour, turning and basting occasionally.
Serve
Place on a hot platter.
Skim and strain its own gravy over it.
Garnish with watercress.
Serve with mint sauce.
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.
Explore the science
What each ingredient does
- Leg of lamb (in the method)
- The main cut that provides the meat and the drippings used for the gravy.
- Lard
- Fat that coats the surface, helping it brown and stay moist as it roasts.
- Water
- Poured into the pan, it keeps the drippings from scorching and forms the base of the gravy.
The step that matters
Turning and basting during the roast. Basting spreads fat and drippings over the surface while turning exposes all sides to heat. Together they promote even browning and reduce the risk of a dry outer layer.
“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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