Roast Leg of Lamb
Ingredients
Directions
Remove thick skin. Dredge with flour. Place in pan with one cup of water. Add a little salt pork. Baste often, allowing twenty minutes to the pound. Serve with gravy made from drippings. Currant and mint jelly with this roast of meat.
By Mary Elizabeth Lyles Wilson (1860–1924).
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.
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