Roast Lamb.
Lamb, being immature meat, should be rather well done. The spring lambs are so small that a leg will not make a burdensome roast in a small family. The loin and breast make good small roasts. Roast the lamb according to the rule given for roast rib of beef. Serve with the made gravy and mint sauce. Asparagus, peas, young beets, summer squash, and any delicate summer vegetable, may be served with lamb.