Shoulder of Lamb grilled

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

For the lamb

Shoulder of Lamb ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

cullis
ketchup ↝ Ketchup [Tomato-based condiments]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a bit of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (7)

Roast the shoulder of lamb till three parts done.
Score it with chequers.
Season with pepper and salt.
Grill it gently till done.
Ensure it is of a light brown colour.
Serve it up with a sauce over it.

Sauce preparation

Make the sauce with cullis, ketchup, lemon juice, and a bit of fresh butter.

Original Text

Shoulder of Lamb grilled.

Roast it till three parts done, then score it with chequers, season with pepper and salt, and grill it gently till done. Let it be of a light brown colour, and serve it up with a sauce over it made with cullis, ketchup, lemon juice, and a bit of fresh butter.

[79]

Notes

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