Put into the covered roaster, dash a cupful of boiling water over it, cover and cook about fifteen minutes to the pound. Twenty minutes before taking it up, take off the cover, rub all over with butter, dredge with pepper, salt, and flour, and brown.

Serve with mint sauce, and never with made gravy from the pan. Mutton and lamb gravy from plain roasts tastes of tallow.

Green pease are always en regie as the accompanying vegetable with mutton and lamb. Asparagus is the next choice.