Recipes > Meat > Lamb > Braised Loin of Lamb

Braised Loin of Lamb


  • 1 loin of lamb
  • a few slices of bacon
  • 1 bunch of green onions
  • 5 or 6 young carrots
  • 1 bunch of savoury herbs
  • 2 blades of pounded mace
  • 1 pint of stock
  • salt to taste


Bone a loin of lamb, and line the bottom of a stewpan just capable of holding it, with a few thin slices of fat bacon; add the remaining ingredients, cover the meat with a few more slices of bacon, pour in the stock, and simmer very gently for 2 hours; take it up, dry it, strain and reduce the gravy to a glaze, with which glaze the meat, and serve it either on stewed peas, spinach, or stewed cucumbers.

Time: 2 hours.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.


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The Book of Household Management (1861).

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