Lamb, Leg Of, Roast
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
Preheat the oven to 400°F (200°C).
Place the leg of lamb on a roasting rack over a clear, even fire.
Roast and baste
Baste the lamb generously with good dripping.
Twenty minutes before it is done, move the lamb closer to the fire to brown it.
Serve
Transfer the lamb to a hot serving dish.
Pour a small amount of gravy from the dripping pan over the lamb.
Serve additional gravy in a tureen.
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
- Leg of lamb
- Forms the main joint of meat, which cooks through and browns on the outside.
- Dripping
- Adds fat that moistens the surface and helps it brown during roasting.
- Gravy from the dripping-pan
- Uses the meat juices and fat collected in the pan to add moisture and savoury flavour.
The step that matters
Browning the lamb near the end. Moving the lamb closer to the fire for the last twenty minutes browns the surface. Browning relies on heat and the fat's surface contact, and timing it late keeps the interior from overcooking.
“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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