Roast Fore-quarter of Lamb
8 personsIngredients
Directions
Prepare the fire
Prepare a fire in good time so it is clear and brisk when the joint is put down.
Roast the lamb
Use a forequarter of lamb weighing 10 lbs.
Place the lamb at a sufficient distance to prevent the fat from burning.
Baste the lamb constantly until serving.
Roast until thoroughly done without drying up, with no red gravy.
Roast for 1-3/4 to 2 hours.
Serve
Serve with a little gravy made in the dripping-pan, a tureen of mint sauce, and a fresh salad.
Place a cut lemon, a small piece of fresh butter, and a little cayenne on the table for the carver.
If the carver is not expert, divide the joints before serving.
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
- Lamb (in the method)
- Forms the main joint; its fat bastes the meat and its juices make the gravy.
- Fresh butter
- Adds richness and moisture to the carved meat at the table.
The step that matters
Place the lamb at a sufficient distance from the fire. Too close and the fat scorches before the thick joint cooks through, leaving bitter, burnt flavour outside and raw meat within. Steady, moderate heat with constant basting keeps the meat juicy and browned 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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