Lamb Roast Recipe

How to roast the fore quarter of a lamb.

Buy a nice hind quarter of lamb, remove some of the fat that is around the kidney, skewer the lower joint up to the fillet, place it in a moderate oven, allow it to heat through slowly, then dredge it with salt and flour; quicken the flame, put half a pint of water into the dripping pan, with a teaspoon of salt. With this liquor baste the meat now and again; serve with lettuce, green peas and mint sauce.

A quarter of lamb weighing seven or eight pounds will need two hours cooking time to roast. A breast of lamb roasted is very sweet and is considered by many as better than hindquarter. It needs nearly as long a time to roast as the quarter, and should be served in the same way.

Make the gravy from the drippings, thickened with flour. The mint sauce is made like this: Take fresh, young spearmint leaves stripped from stems; wash and drain them or dry on a cloth, chop very fine, put in a gravy tureen, and to three tablespoons of mint add two of finely powdered cut-loaf sugar; mix, and allow it to stand a couple minutes, then pour over it six tablespoons good cider or white wine vinegar. The sauce should be made some time before dinner, so that the flavor of the mint can be well extracted.