The best roasts are the fore and hind quarters.
Professional cooks serve a roast or baked hind quarter of lamb rather rare, or well done on the outside and pink within. It is really better, although it must be served steaming hot. Serve a caper, pickle, or mint sauce with it If it is neatly carved through the centre, it will present a good appearance served again the next day, by stuffing the cut-out space with boiled mashed potatoes, smoothing it evenly around, and placing it long enough in the oven to become thoroughly hot.
Roast Fore Quarter of Lamb. This may or may not be partly stuffed, a common veal stuffing answering the purpose very well. It should be well seasoned with pepper and salt, thoroughly cooked, and often basted.
Lamb Chops. This is a favorite dinner-company dish, generally arranged in a circle around green pease. They should be neatly trimmed, the bones scraped, then rolled in a little melted butter, and carefully broiled. When done, rub more butter over them, and season them with pepper and salt. Slip little paper ruffles (see page 61) over the ends of the bones. They may be served with a centre of almost any kind of vegetable, such as a smooth hemisphere of mashed potatoes or spinach, or with beans, cauliflowers or stuffed baked tomatoes, or with a tomato-sauce.
This is considered a delicate roast. Roast it in the usual manner. Serve caper, mint, or any of the sauces or vegetables that are used with other dishes of lamb or mutton.