Recipes > Meat > Lamb > Roast Shoulder of Lamb

Roast Shoulder of Lamb


Have ready a clear brisk fire, and put down the joint at a sufficient distance from it, that the fat may not burn. Keep constantly basting until done, and serve with a little gravy made in the dripping-pan, and send mint sauce to table with it. Peas, spinach, or cauliflowers are the usual vegetables served with lamb, and also a fresh salad.

Time: A shoulder of lamb rather more than 1 hour.

Sufficient for 4 or 5 persons.

Seasonable from Easter to Michaelmas.


The Book of Household Management (1861).


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