Home › The Principles of Cookery › Lamb, Leg of, Roast

Lamb, Leg of, Roast

Put the lamb down to a clear, even fire. Baste it plentifully with good dripping, and twenty minutes before it is ready to serve, bring it nearer to the fire to brown it nicely. Place the lamb on a hot dish, pour over it a small quantity of gravy made from the contents of the dripping-pan, and send a little more to table in a tureen. Mint sauce and green peas, or boiled cauliflower, usually accompany this dish. Time to roast, twenty minutes to the pound. Probable cost, 1s. per pound. Sufficient for five or six persons.