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Crown of Lamb with Peas

In cooking lamb care must be taken that it is made thoroughly done. With the length of the ribs on both sides a crown roast may be prepared which is very effective in appearance. Stand the two pieces with the bone side outwards and draw them round together to a circle tying or skewering them. Cover the ends of the bones with greased paper or a flour and water paste so that they will not char, then roast in a quick oven.

In serving fill with peas.