Roast lamb is served with its own gravy, freed from grease, just like any other roast joint, mint sauce being sent to table in a separate boat. You reckon about fifteen minutes to the pound, and fifteen minutes over, for the fore-quarter. The hind quarter, or indeed any part of lamb, is roasted precisely as above, only remembering that the hind quarter being more solid and thicker than the fore-quarter, will probably take twenty minutes to the pound.
For the mint sauce, mince finely the tops of some well-washed and dried young mint into the sauce-boat, add to this some caster sugar, stirring it well together, then pour over it all some good vinegar (using about five tablespoonfuls of the vinegar to three of the minced mint, and two of caster sugar), and continue stirring it till the sugar is dissolved. Let it stand for two or three hours before using it. Another and more delicate form is obtained by putting a gill of best vinegar into a pan with a small tablespoonful of caster or loaf sugar, and reducing it by sharp boiling to half; now add a full half pint of