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 to prevent drying.
Adjust the height of the lamb to control cooking heat.
Ensure the lamb is cooked evenly without undercooked parts.
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 body of the dish, and its fat and meat carry the flavour and moisture during roasting.
- Grease for paper
- Keeps the greased paper covering from sticking to the lamb and helps shield the surface while it roasts.
The step that matters
Ensure the lamb is cooked evenly without undercooked parts.. A large cut of meat heats from the outside in, so thick sections can stay underdone while the outside browns. Checking the thickest part and adjusting the lamb's position in the oven helps the heat reach it evenly.
“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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