Pressed Lamb Recipe
The meat, either lamb shoulder or leg of lamb, should be boiled in the
morning with water just sufficient to cover it; when tender, season
with salt and pepper, then keep it over the flame until very tender
and the juice nearly boiled out. Remove it from the flame, place in
a wooden chopping bowl, season more if needed, chop it like
Place it in a bread pan, press out all the juice, and put
it in a cool place to harden.
The pressing is generally cooked by placing a dish over the meat
and putting a flat iron upon that. Pressed lamb is nice cut up cold into thin slices,
and the broth left from the meat would make a nice soup served with
it, adding vegetables and spices.