Recipes > Meat > Lamb > Roast Leg of Lamb

Roast Leg of Lamb


Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.

Time: A leg of lamb weighing 5 lbs., 1 1/2 hour.

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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