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Lamb, Fore-Quarter of, to Roast

This joint can scarcely be too fresh when dressed. Remove the scrag, the shankbone, and the chinebone, and crack the ribs half-way between the edge of the breast and the spine. Lay the meat down to a quick fire, and baste plentifully from the time of its being warmed through to that when it is ready for the table. Like all young meat, lamb should be very thoroughly cooked. About ten minutes before it is taken up dredge a little flour over it, and froth and brown it nicely. Serve the lamb with a cut paper ruffle on the shankbone, and send a little of its own gravy in the dish with it. Mint sauce and salad generally accompany this dish. Time, a fore-quarter of lamb, weighing ten pounds, will require from two hours to two hours and a half. The weather and the strength of the fire often cause a difference. Probable cost, 11d. per pound. Sufficient for eight or nine persons.