House lamb is in season in December; grass lamb comes in with Easter. Both are favourite dishes, a preference perhaps existing for the former. They are dressed much in the same manner.

290. Fore-Quarter Of Lamb

This is the favourite and indeed the best joint. Do not put it too near the fire at first, when it gets heated baste it well; the fire should be quick, clear, but not fierce; the usual weight of a fore-quarter is between nine and eleven pounds, it will take two hours; when it is done separate the shoulder from the ribs, but before it is quite taken off lay under a large lump of butter, squeeze a lemon, and season with pepper and salt; let it remain long enough to quite melt the butter, then remove the shoulder and lay it on another dish.

291. Saddle Of Lamb

This joint is now seen nearly as frequently at table as the fore-quarter, and if well cooked is certainly fine eating. Roast it quickly, but be very careful neither to scorch it nor to take it from the fire until it is done; baste with the fat and gravy which fall from it, and in an hour and three quarters it will be done, unless larger than common, and then it will take two hours; serve with mint and cucumber sauce.

292. Lamb. - To Roast A Leg Of Lamb

The rules laid down for roasting mutton must be scrupulously observed with respect to lamb; let it roast gradually, and commence & distance from the fire, a leg of five pounds will take an hour and a quarter, one of six pounds will take an hour and a half.

293. How To Boil A Leg Of Lamb

Put it in sufficient clear cold soft water to cover it, let it remain half an hour, a table-spoonful of vinegar or half a handful of salt may be thrown in; put it into a thin white cloth which has been floured, and boil it in enough water to cover it, a good sized bundle of sweet herbs may be thrown into the saucepan; if six pounds it. will be done in an hour and a half, serve with spinach or French beans; if sent to table cold lay handsome sprigs of parsley about it tastefully; it may, while hot, be garnished with parsley, with thin slices of lemon laid round the dish.

294. Leg Of Lamb

Take out the bone as in receipt No. 247, and a small portion of he meat, so as to admit of more forcemeat; keep it of a good shape; put a ruffle on the knuckle, and glaze it well.

295. A Shoulder Of Lamb

Will be found best cooked when done with the fore-quarter, but if roasted singly will take an hour. .

296. Shoulder Of Lamb Larded

Cut your lardons small, of fine white fat bacon, cover them with pounded mixed spices, cayenne pepper, and salt; bone the shoulder of lamb, lard the under side, roll the joint, and bind it with narrow white tape; braise it, and when done glaze it. Serve it on mushroom sauce; any sauce applicable to lamb will serve except mint-sauce, which should not be eaten with this dish.

298. Shoulder Of Lamb Forced And Braised

Take out the bone from the shoulder, you must be very particular and careful in removing the blade bone that you do not cut a hole through the skin; when you have done it fill up the vacancy with some good veal forcemeat, cover it with fat bacon or ham; then put it into a good braise and let it boil gently for about an hour, when required glaze it well; you can make it after you have put in the forcemeat and sewed up the cut part, either as a shoulder of lamb or form into a swan by adding the shank bone for a neck, and form the beak or bill with paste; if plain put a paper ruffle or ornamented silver skewer, the sauce as may be approved of, as peas, or spinach, or puree, turnips, or French beans, or truffles, or mushrooms.