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Roast Lamb or Veal

A roast lamb or veal seasoned with dressing, salt, pepper, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lamb and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,165 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Roast Lamb or Veal

Ingredients

Directions

Prepare

  1. Cut gashes all over the meat.

  2. Fill the gashes with dressing.

  3. Sprinkle salt, pepper, and flour over the surface.

Roast

  1. Baste frequently while roasting.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Lamb + flourtop 21% of all pairs
    Smell alikemoderate
    Cooked together1,402 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lamb or veal
Is the main cut of meat that is roasted and carries the dish.
Dressing
Fills the gashes to add flavor and moisture inside the meat.
Flour
Dusted on the surface to help form a browned crust.

“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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