LAMB

is generally understood to be the meat of sheep under twelve months old. It is much more difficult to keep it in good condition than mutton and it also varies greatly in quality--lambs being very tender animals, their flesh is easily injured by rough treatment, by storms, or by poor food. The color and quality of the fat on the back and around the kidneys affords the best test of quality--it should be white, evencolored and hard. The cuts are known by the same titles as mutton cuts. See diagram in article on MUTTON and also Color Page opposite.

Ordinary spring lamb comes into season during March, but is best from May to July. "Hot House" Lamb is very early spring lamb obtained generally by stimulating breeding by transferring the sheep from cool to warmer climates.

added by the pass

Recipes that use lamb

141 dishes across the Historical Foodie library call for lamb.

The Epicurean · 133

No. 1338 Rump a la Careme Pointe de Culotte a la Careme
No. 1342 Rump of Beef, Greek Style Pointe de Culotte de boeuf a la Grecque
No. 1404 Minions of Tenderloin of Beef a la Meyerbeer Mignons de Filet de Boeuf a la Meyerbeer
No. 1514 Fillet of Veal Sliced with Pelerine Potatoes Tranches de Filet de Veau aux Pommes Pelerine
No. 153 To Press Meats, Galantines, Breasts, Sweetbreads, Etc Pour Presser les Viandes, Galantines, Poitrines, Ris de veau, etc.
No. 1540 Veal Palates, Epicurean Style Palais de Veau a l'Epicurienne
No. 1645 Saddle of Mutton, German Style Selle de Mouton a l'Allemande
No. 166 To Scald Echauder
No. 1660 Sheep's Trotters a la Vinaigrette Pieds de Mouton a la Vinaigrette
No. 1661 Baron of Yearling Lamb a la de Rivas Baron d'Agneau Tardif a la de Rivas
No. 1663 Breasts of Lamb, Chopped Sauce Poitrine d'Agneau a la Sauce Hachee
No. 1664 Breast of Lamb with Turnips Poitrine d'Agneau aux Navets
No. 1665 Breast of Lamb with Veloute Tomato Sauce-Stuffed Poitrine d'Agneau Farcie a la Sauce Tomate Veloutee
No. 1667 Carbonade of Lamb a la Rambuteau Carbonade d'Agneau a la Rambuteau
No. 1668 Lamb's Crows, Ravigote Sauce Fraises d'Agneau a la Sauce Ravigote
No. 1669 Lamb Cutlets, Plain—Yearling Cotelettes d'Agneau Tardif Nature
No. 1670 Lamb Cutlets a la Bussy Cotelettes d'Agneau a la Bussy
No. 1671 Lamb Cutlets a la Catalane Cotelettes d'Agneau a la Catalane
No. 1672 Lamb Cutlets a la Charleroi Cotelettes d'Agneau a la Charleroi
No. 1673 Lamb Cutlets a la Clemence Cotelettes d'Agneau a la Clemency
No. 1674 Lamb Cutlets a la Durand Cotelettes d'Agneau a la Durand
No. 1675 Lamb Cutlets a la Gavardi Cotelettes d'Agneau a la Gavardi
No. 1678 Lamb Cutlets a la Maintenon Cotelettes d'Agneau a la Maintenon
No. 1680 Lamb Cutlets a la Minute, with Mushrooms, Sauted Cotelettes d'Agneau Sautés a la Minute aux Champignons
No. 1681 Lamb Cutlets, Murillo Cotelettes d'Agneau a la Murillo
No. 1683 Lamb Cutlets a la Perigueux Cotelettes d'Agneau a la Perigueux
No. 1684 Lamb Cutlets a la Pompadour Cotelettes d'Agneau a la Pompadour
No. 1686 Lamb Cutlets a la Signora Cotelettes d'Agneau a la Signora
No. 1687 Lamb Cutlets a la Talma Cotelettes d'Agneau a la Talma
No. 1690 Lamb Cutlets Breaded, Sauted and Broiled Cotelettes d'Agneau Panees Sautees ou Grillees
No. 1691 Lamb Cutlets in Crepinette Cotelettes d'Agneau en Crepinette
No. 1692 Lamb Cutlets in Papers Cotelettes d'Agneau en Papillotes
No. 1694 Epigrammes of Lamb a la Toulouse Epigrammes d'Agneau a la Toulouse
No. 1695 Epigrammes of Lamb, Ancient Style Epigrammes d'Agneau a l'Ancienne
No. 1701 Lamb Kidneys, Flemish Style Rognons d'Agneau a la Flamande
No. 1704 Stewed Lamb Kidneys with Madeira and with Mushrooms Rognons d'Agneau Sautes au Madere et aux Champignons
No. 1705 Leg of Lamb a la Bercy Gigot d'Agneau a la Bercy
No. 1706 Leg of Lamb a la Britannia, or Green Sauce or Caper Sauce Gigot d'Agneau a la Britannia ou Sauce Verte ou Sauce aux Capres
No. 1707 Leg of Lamb a la Fearing, Kernel Noix de Gigot d'Agneau a la Fearing
No. 1708 Leg of Lamb, a la Guyane Gigot d'Agneau a la Guyane

365 Dishes of All Nations · 5

Cooking in Old Créole Days · 3

… and 93 more recipes use lamb.