Seasonable from Easter to Michaelmas.
Note.—Loin and ribs of lamb are roasted in the same manner, and served with the same sauces as the above. A loin will take about 1-1/4 hour; ribs, from 1 to 1-1/4 hour.
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.