Roasted Forequarter Of Lamb

Cover a forequarter of lamb with slices of bacon, and wrap it up in a sheet of buttered paper. Roast in the oven, and when it is cooked enough, raise the shoulder from the neck with a knife, fill the cavity with butter, and serve on a hot dish.

Roasted Hindquarter Of Lamb

Select a hindquarter of lamb, trim the bone, fix the lamb in a roastingpan and roast it in a hot oven, basting often with butter; when nearly done sprinkle with breadcrumbs, baste again to brown, and sprinkle salt over. When the lamb is cooked put it on a hot dish, surround with a rich gravy, and serve with mint sauce.

Roasted Hindquarter Of Lamb With Celery

Truss the joint, range it in a bakingpan and roast it in a hot oven. Clean and trim three fresh heads of celery, cutting off the tops and the outside leaves, put them for ten minutes in boiling water, then refresh them with cold water, and tie together in bundles. Place them in a saucepan with a small quantity of sliced carrots, an onion, a bunch of sweet herbs, three-quarters of a pint of chicken broth, half a pint of water and one teacupful of clarified butter; lay a sheet of paper over the whole, put the lid on the saucepan, and keep the contents cooking gently by the side of the fire. When the lamb is cooked, remove and place it on a hot dish, put the celery around, and serve with a sauceboat of half glaze.

Roasted Saddle Of Lamb

The saddle of lamb is simply the two loins cut off before the carcass is split open down the back; it is best when roasted before an open fire, but it may be cooked in a very hot oven. If medium size it will cook in an hour and a half, but if large it will require two hours. It should first be exposed to intense heat until browned, then seasoned with salt and pepper, and every fifteen minutes should be basted with the drippings, which fall from it; about a half hour before the loin is done make a sauce for it as follows : Peel two large cucumbers, cut them in slices, and place them in salted cold water. Peel and slice one medium-sized onion, place it in a saucepan with the cucumbers, with enough gravy to cover, and let them stew for fifteen minutes; season highly with salt and pepper and a tablespoonful of lemon-juice or vinegar. When the lamb is cooked dish it on a hot dish, garnish with cucumbers, and serve the sauce in a gravy-boat with it.

Roasted Saddle And Leg Of Lamb

Wash, salt and flour the meat and put it in a bakingpan in a hot oven to roast, basting often until done. Place it on a hot dish and serve it with mint sauce.