Roast Neck of Lamb à la Nevenaise. (Carré d'Agneau rôti à la Nevenaise.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

main

neck of lamb ↝ Turkey, neck [Turkey, duck, other poultry]
two skewers
a piece of buttered or greased paper
thin glaze ↝ Carrots, glazed, cooked [Carrots]
braised carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
stock

Instructions (8)

Trim the neck of lamb neatly and put two skewers in it to keep it a nice shape.
Tie a piece of buttered or greased paper over the neck.
Roast it for about three quarters of an hour, keeping it well basted.
When ready to serve take out the skewers.
If you have a little thin glaze, mask the top of the neck over lightly with it.
Garnish with braised carrots.
Serve hot with the gravy round.
The gravy from the carrots should be enough to serve as sauce for the lamb without further liquor, but should it be very strong add a little stock.

Original Text

Roast Neck of Lamb à la Nevenaise.
(Carré d'Agneau rôti à la Nevenaise.)
Trim the neck of lamb neatly and put two skewers in it to keep it a nice shape; tie a piece of buttered or greased paper over and roast it for about three quarters of an hour, keeping it well basted. When ready to serve take out the skewers, and if you have a little thin glaze, mask the top of the neck over lightly with it. Garnish with braised carrots, and serve hot with the gravy round. The gravy from the carrots should be enough to serve as sauce for the lamb without further liquor, but should it be very strong add a little stock.

Notes

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