A leg, shoulder, or loin of lamb should be cooked by the same directions as the quarter, a difference only being made in the time allowed for each.
Fore quarter of lamb, 1-3/4 to 2 hours. Leg, 1-1/2 hour (less if very small); shoulder, 1 to 1-1/4 hour.
Obs.—The time will vary a little, of course, from the difference in the weather, and in the strength of the fire. Lamb should always be well roasted.
SADDLE OF LAMB.
This is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping: it will require from an hour and three quarters to two hours roasting. Send it to table with mint sauce, brown cucumber sauce, and a salad.
1-3/4 to 2 hours.
Obs.—The following will be found an excellent receipt for mint sauce:—With three heaped tablespoonsful of finely-chopped young mint, mix two of pounded and sifted sugar, and six of the best vinegar: stir it until the sugar is dissolved.
ROAST LOIN OF LAMB.
Place it at a moderate distance from a clear fire, baste it frequently, froth it when nearly done, and serve it with the same sauces as the preceding joints. A loin of lamb may be boiled and sent to table with white cucumber, mushroom, common white sauce, or parsley and butter.
1 to 1-1/4 hour.