Hind Quarter of Lamb with Mint Sauce or Colbert Sauce

Pare very carefully a good hind quarter of lamb; suppress and pare the end bone or handle bone after sawing it two inches below the joint of the leg; cut away the meat two inches down, then scrape the bone clean; now lay the quarter in a baking-pan (Fig. 136), salt it evenly, and baste with dripping fat; set it in a moderate oven and let cook for three-quarters to one hour. Dress on a long hot dish, trim the handle with a frill (No. 10), pour a little of its gravy over, and serve with a separate mint sauce (No. 616) or Colbert sauce (No. 451).