Recipes > Meat > Lamb > Leg of Lamb, to boil

Leg of Lamb, to boil


  • hind quarter of lamb
  • beef suet
  • sweet-herbs
  • nutmeg
  • pepper
  • salt
  • eggs
  • white wine
  • anchovies
  • 1/4 pound of butter


Divide the leg from the loin of a hind quarter of lamb; slit the skin off the leg, and cut out the flesh of one side of it, and chop this flesh very small; add an equal quantity of shred beef suet and some sweet-herbs shred small; season with nutmeg, pepper, and salt; break into it two eggs. Mix all well together, put it into the leg, sew it up, and boil it. Chop the loin into steaks, and fry them, and, when the leg is boiled enough, lay the steaks round it. Take some white wine, anchovies, nutmeg, and the butter; thicken with the yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your lamb in a cloth.


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The Lady's Own Cookery Book (1844).

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