The Book of Household Management

by Mrs. Beeton

ROAST SHOULDER OF LAMB.

755. INGREDIENTS.—Lamb; a little salt.

Mode.—Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad.

Time.—A shoulder of lamb rather more than 1 hour.

Average cost, 10s. to 1s. per lb.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.