Home › The Principles of Cookery › Lamb, Hind-Quarter Of

Lamb, Hind-Quarter Of

Take a hind-quarter of lamb, saw off the knuckle-bone, and wrap the joint in oiled or buttered paper. Put the roasting hook through the shank end, and place the joint before a clear fire. Baste it frequently with good dripping. Twenty minutes before it is taken down dredge a little flour over it, brown it nicely, and place it on a hot dish, with two or three table-spoonfuls of good gravy with it, and the rest in a tureen. Mint sauce should always accompany roast lamb. A cut lemon should be sent to table with this joint, and an empty dish upon which the carver may place the leg when it is severed from the loin. Time, two hours and a half, or twenty minutes to each pound, and twenty minutes over. Young white meat must be thoroughly cooked. Probable cost, 11d. per pound. Sufficient for eight or ten persons.