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Fore-quarter of Lamb

A roast of a forequarter of lamb, stuffed with prepared stuffing and cooked in a hot oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Lamb and chicken match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 626 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Fore-quarter of Lamb

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the lamb

  1. Remove the rib bones from the lamb by placing it on a table and cutting close to the bone, starting with the breast bone.

  2. After removing the ribs, slit the flesh on the shoulder blade from the shank downwards, moving the knife to the right and left.

  3. Roll the meat like a rolled cake after the bones are removed.

Stuff and roast

  1. Stuff the cavity left by the bones with the prepared stuffing.

  2. Roast in a hot oven at 400°F (200°C) and baste often.

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 + chickentop 5% of all pairs
    Smell alikestrong
    Cooked together626 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Fore-quarter of lamb
Forms the main cut of meat, which is boned, rolled and roasted as the dish's centrepiece.

“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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