How To Roast Fore-Quarter Of Lamb

This joint can scarcely be too fresh when dressed. Remove the scrag, the shankbone, and the chinebone; and crack the ribs half-way between the edge of the breast and the spine. Lay the meat down to a quick fire, and baste plentifully from the time of its being warmed through to that when it is ready for the table. Like all young meat, lamb should be very thoroughly cooked. In carving, separate the shoulder from the ribs. This separation is sometimes effected before the joint is sent to table, but, of course, this must depend upon the wish of the carver. Serve the lamb with a cut paper ruffle on the shankbone, and send a little gravy made from the roast under it. Mint sauce and salad generally accompany this dish. Time: a fore-quarter of lamb, weighing ten pounds, will require from two hours to two hours and a half. The weather and the strength of the fire often cause a difference. Probable cost, 11d. per pound. Sufficient for eight or nine persons.

FORE QUARTER OF LAMB.

Leg Of Boiled Lamb

Boil the leg of lamb in the usual way. (See No. 1.) Recollect, lamb requires rather longer time per pound than mutton. Serve mint sauce with boiled lamb, or parsley and butter sauce.

Leg Of Roast Lamb

Roast in the usual way (see No. 3) before brisk fire or in a quick oven. Make it nicely brown. Use a little weak stock to put in the dripping-pan for the gravy. Serve mint sauce with it. Remember, lamb requires more cooking than mutton. Baste as often as possible.

Neck Of Boiled Lamb

Boil in the usual way. (See No. 1.) Serve parsley and butter or mint sauce with it. Young turnips and carrots, boiled separately, should be placed round it alternately.

Shoulder Of Roast Lamb

The shoulder is always best roasted and the neck boiled. Roast or bake in the ordinary way. (See No. 3; or No. 4.) The fire must be fierce.