To Roast a Fore Quarter of Lamb

Ingredients

• a small slice of fresh butter

Directions

1. This should be laid to a clear brisk fire, and carefully and plentifully basted from the time of its becoming warm until it is ready for table; but though it requires quick roasting, it must never be placed sufficiently near the fire to endanger the fat, which is very liable to _catch_ or burn. When the joint is served, the shoulder should be separated from the ribs with a sharp knife; and a small slice of fresh butter, a little cayenne, and a squeeze of lemon juice should be laid between them; if the cook be an expert carver, this had better be done before the lamb is sent to table. The cold _Maître d’Hôtel_ sauce of Chapter VI. may be substituted for the usual ingredients, the parsley being omitted or not, according to the taste. Serve good mint sauce, and a fresh salad with this roast.

2. A leg, shoulder, or loin of lamb should be cooked by the same directions as the quarter, a difference only being made in the time allowed for each.

3. Fore quarter of lamb, 1-3/4 to 2 hours. Leg, 1-1/2 hour (less if _very_ small); shoulder, 1 to 1-1/4 hour.

4. _Obs._—The time will vary a little, of course, from the difference in the weather, and in the strength of the fire. Lamb should always be well roasted.