Skip to main content

Hind Quarters of Lamb Larded

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Lamb and flour are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,402 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Hind Quarters of Lamb Larded

Ingredients

Directions

  1. Trim the shank bones of the lamb as short as possible.

  2. Remove the two ribs from under the saddle and trim off the skin and fat covering the flesh.

  3. Lard the thighs and fillets of the saddle carefully.

  4. Place the lamb on a spit and cover it with buttered paper, securing it with string.

  5. A few minutes before removing from heat, sprinkle salt and flour over the lamb.

  6. Glaze the larded parts lightly for color and serve with sauce or its own gravy.

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 + 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

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes