Recipes > Meat > Lamb > Crown of Lamb

Crown of Lamb

Instructions

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not left too long, and wrap each bone in a thin strip of fat salt pork to prevent bone from burning. Roast one and one-fourth hours, covering bones with buttered paper. Remove pork from bones before serving, and fill centre with Purée of Chestnuts.

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Source

The Boston Cooking-School Cook Book (1896).


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