Leg of Yearling Lamb with Gravy Roasted

Pare and beat a leg of yearling lamb to soften it, then run the spit skewer through to bring it out at the kernel without injuring the meat, allowing it to follow the course of the bone. Tie the bone tightly to the spit, place a long skewer over it and fasten firmly at each end. It will take from an hour to an hour and a quarter to cook. When done, dress and trim the handle with a frill, (No. 10) and serve the dripping pan gravy at the same time as the meat, stirring into it a little clear gravy (No. 404); skim the fat from the top and pass it through a fine sieve.

To Roast in the Oven.—Lay the leg in a baking pan, besmear it with good fat and cook it for one hour to an hour and a quarter according to its size. It will take a few moments longer to roast it in the oven than on the spit.