Roast Fore-quarter of Lamb
Ingredients
Directions
Prepare
Prepare the fire in advance to ensure it is clear and brisk when you start roasting.
Place the lamb at a distance from the fire to prevent the fat from burning.
Roast
Baste the lamb constantly until it is ready to serve.
Ensure the lamb is thoroughly cooked without drying it 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
- The main meat; its fat can burn near the fire and lean meat dries out.
The step that matters
Place the lamb at a distance from the fire. Fat burns quickly over strong direct heat before the thick meat inside cooks through. Keeping the lamb back lets heat penetrate gently, and regular basting keeps the surface moist while it 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.
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