To the usual accompaniments of roasted meat, lamb requires green mint sauce or salad, or both. Some cooks, about five minutes before it is done, sprinkle it with a little fresh-gathered and finely minced parsley, or crisped parsley. Lamb and all young meats ought to be thoroughly done; therefore, do not take either lamb or veal off the spit till you see it drop white gravy.

When green mint cannot be got, mint vinegar is an acceptable substitute for it, and crisp parsley, on a side plate, is an admirable accompaniment. Hind-quarter of eight pounds will take from an hour and three-quarters to two hours; baste, and froth it. A quarter of a porkling is sometimes skinned, cut, and dressed lamb fashion, and sent up as a substitute for it. The leg and the loin of lamb, when little, should be roasted together, the former being lean, the latter fat, and the gravy is better preserved. Fore-quarter often pounds, about two hours. It is a pretty genera! custom, when you take off the shoulder from the ribs, to squeeze a Seville orange, or lemon, over them, and sprinkle them with a little pepper and salt; this may be done by the cook before it comes to table. Some people are not remarkably expert at dividing these joints nicely. Leg of five pounds, from an hour to an hour and a half. Shoulder, with a quick fire, an hour. Ribs, almost an hour to an hour and a quarter; joint them nicely, crack the ribs across, and divide them from the brisket after it is roasted. Loin, an hour and a quarter. Neck, an hour. Breast three-quarters of an hour.