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Roast Lamb, with Mint Sauce

If the roast is from the breast, make a stuffing as directed for a rolled shoulder of mutton and fill the place made for the stuffing. Wipe the meat, dredge with salt, pepper and flour, and roast on a rack, basting often and allowing fifteen minutes to a pound. If more fat is required for basting, use butter. Serve hot on a platter with mint sauce. See Chapter on Sauces for Fish, Meats, Poultry and Game.