Lamb, 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 your oven to 400°F (200°C).
Cover the lamb with 2 or 3 layers of greased paper.
Roast
Roast the lamb, basting frequently with water or broth.
Ensure all parts are cooked thoroughly without drying out.
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
- Lamb
- Forms the main meat, which firms as it cooks and browns on the outside during roasting.
- Water or broth
- Adds moisture to the surface during basting, helping keep the meat from drying out.
The step that matters
Ensure all parts are cooked thoroughly without drying out. A whole lamb is thick, so the centre cooks more slowly than the outside. Covering and basting slow surface drying, but the thickest parts still need enough time to cook through. Check the deepest parts before serving.
“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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