Roast Forb-quarter of Lamb
Ingredients
Directions
Prepare
Prepare a brisk fire in advance.
Roast and serve
Place the lamb at a distance to prevent burning the fat.
Baste the lamb constantly until serving.
Ensure the lamb is thoroughly cooked without any red juices.
Serve with gravy made from the dripping pan and mint sauce.
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
- Provides the main meat; its fat bastes and flavours the joint as it cooks.
- Fat (in the method)
- Renders during roasting, keeping the meat moist and helping it brown.
The step that matters
Place the lamb at a distance from the fire. Direct, intense heat can scorch the outside and burn the fat before the interior reaches doneness. Setting the joint further from the heat lets it cook through more evenly while the fat renders gently.
“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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