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Lamb, Jointed

A roasted lamb joint seasoned with coarse sea salt, served with its own gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Lamb, Jointed

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Season the lamb joint with coarse sea salt.

Roast and serve

  1. Place the lamb in the oven and roast until the gravy drops from it.

  2. For young lamb, you may also boil the leg and serve it with white sauce.

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.

Explore the science

What each ingredient does

Lamb joint
Provides the meat and fat that soften and baste the joint as it roasts, giving tender, juicy slices.

The step that matters

Roast until the gravy drops from the lamb. Dripping juices show the meat is cooking through, but they are only a rough guide. As the fat renders and the connective tissue softens during roasting, the meat becomes tender, so checking it too early leaves it tough.

“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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