Roast Lamb
A leg of lamb is usually sent from market wrapped in caul; remove caul, wipe meat, sprinkle with salt and pepper, place on rack in dripping-pan, and dredge meat and bottom of pan with flour. Place in hot oven, and baste as soon as flour in pan is brown, and every fifteen minutes afterwards until meat is done, which will take about one and three-fourths hours. It may be necessary to put a small quantity of water in pan while meat is cooking. Leg of lamb may be boned and stuffed for roasting. See Stuffing, under Braised Mutton.
Make gravy, following directions for Roast Beef Gravy on page [202], or serve with Currant Jelly Sauce.
To Carve a Leg of Lamb. Cut in thin slices across grain of meat to the bone, beginning at top of the leg.
Lamb Bretonne
Serve hot thinly sliced roast lamb with
Beans Bretonne. Soak one and one-half cups pea beans over night in cold water to cover, drain, and parboil until soft; again drain, put in earthen-ware dish or bean-pot, add tomato sauce, cover, and cook until beans have nearly absorbed sauce.
Kidney Lamb Chop; Rib Chop; French Chop.—Page [214].
