Name: Himl-quarter Ol Spring1 Lamb
Ingredients: 1 medium-sized hind-quarter of lamb; ½ teaspoon coarse sea salt; 1 tablespoon broth or water

Himl-quarter Ol Spring1 Lamb

Oven, in the book's wordsA moderate oven

Ingredients

1 medium-sized hind-quarter of lamb
½ teaspoon coarse sea salt
1 tablespoon broth or water

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.
Season the lamb with salt, envelop it in caul or leaf-fat.

Roast

Place in a roasting pan with broth or water.
Roast in a 350°F (175°C) oven for 1 hour, basting occasionally.

Finish and serve

Remove from oven, take off the caul, and dress on a hot dish.
Skim fat from gravy, strain over the lamb, and serve.

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

What each ingredient does

Lamb hind-quarter: Forms the main piece of meat, which becomes tender and juicy with slow roasting.
Caul or leaf-fat (in the method): Wraps the lamb so its fat bastes the meat and keeps it moist as it roasts.
Broth or water: Sits in the pan to create steam and gravy while the lamb roasts.

“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.