Lamb, unlike mutton, should not be hung for long, as its flavour deteriorates; and bear in mind it is young meat, therefore must be well cooked.

Required: The joint of lamb. A little dripping.

First weigh the joint, as the weight must be known so as to calculate how long it will take to cook.

Wipe the meat carefully with a cloth dipped in hot water, and if it is a neck or loin, see that it is well jointed.

If the joint is to be roasted before the fire, have the fire well made up some time beforehand, so that it is bright and clear; or if it is to be baked in the oven, this must be really hot before the meat is put in.

Put the joint in the baking-tin with the dripping and allow twenty minutes for each pound, and twenty minutes over on the whole joint. This is the general rule, but if the joint is very thin it may not require the extra twenty minutes. When the joint is done put it on a dish, and keep it hot while the gravy is being made.