Hind-quarter of Spring Lamb
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Trim the small handle-bone and fold the flank over the ribs.
Tie the lamb together and season with salt.
Envelop the lamb in its caul or leaf-fat and place it in a roasting pan.
Roast and serve
Pour broth or water into the pan and roast in a 350°F (175°C) oven for 1 hour, basting occasionally.
Remove from the oven, take off the caul, untie, and place on a hot dish.
Skim fat from the gravy, strain it over the lamb, and serve.
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
- Hind-quarter of lamb
- Provides the main body of meat that becomes tender and juicy during slow roasting.
- Caul or leaf-fat (in the method)
- Wraps the lamb so its fat bastes the meat and keeps the surface moist as it roasts.
- Broth or water
- Forms a moist base in the pan that helps build the gravy and keeps drippings from scorching.
The step that matters
Basting during roasting. Basting spreads the rendered fat and pan liquid over the surface, helping the meat stay moist and the outside brown evenly over the hour in the oven.
“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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