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Boned Quarter of Lamb

A boned quarter of lamb stuffed with forcemeat, roasted and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Boned Quarter of Lamb

Ingredients

Directions

Prepare

  1. Bone a quarter of lamb.

  2. Fill it with forcemeat.

  3. Roll it up and tie it with string.

  4. Cover with buttered paper.

Roast and serve

  1. Roast until cooked through.

  2. Serve with melted butter.

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

Forcemeat
Fills the boned lamb, adding moisture and richness as it cooks inside the roll.
Lamb (in the method)
Forms the main body of the roll, cooking to tender meat around the stuffing.

“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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