Roast Shoulder of Lamb
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Lamb
- a little salt
Instructions
- 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.