ROAST SHOULDER OF LAMB

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (3)
  1. Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn.
  2. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it.
  3. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad.
Original Text
ROAST SHOULDER OF LAMB. 755. INGREDIENTS.—Lamb; a little salt. Mode.—Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad. Time.—A shoulder of lamb rather more than 1 hour. Average cost, 10s. to 1s. per lb. Sufficient for 4 or 5 persons. Seasonable from Easter to Michaelmas.
Notes
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