Remove the shoulder blade, back, and leg bones, any fine crumbs of bone or stringy membranes. Wipe with a wet cloth and rub slightly with salt. Roll or fold into shape and tie securely. Put it into boiling salted water to cover, remove the scum as soon as the water boils again, then turn the meat over and skim again. Let it cook gently. When it is nearly tender, remove it from the water, drain it, and place it in a baking pan. Dredge with salt, pepper, and flour, and set it in the oven. Bake until brown and crisp on the surface. Baste occasionally with some of the top of the water from the kettle, and dredge with flour after basting. The whole process will take from two and a half to three hours.

When the meat is sufficiently browned, remove it to a hot dish, put the pan on the stove, and let the water nearly boil out, leaving only fat in the pan. Stir into this fat about two tablespoonfuls of flour, and let them brown together. Scrape off all the glaze from the edges, and when well colored, add one pint of hot water from that used in boiling the lamb, or you may use half water and half strained tomato. Stir well as it thickens, and season to taste with salt and pepper. Serve in a gravy boat. Remove the strings from the meat, and in serving cut at right angles with the back edge.

After putting the lamb in the oven, put the bones and trimmings in the kettle with the water used in the boiling, add one onion, and a few bits of carrot and turnip, if you happen to have them, and let the whole simmer until the bones are clear of all gristle or meat. Then strain the liquor and set it away to cool, and the next day you may remove the fat, heat it again, and have a delicious lamb broth with boiled rice or curry.