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 hash. 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.