Baked Lamb

Ingredients

• 1 hind-quarter of lamb
• pepper
• salt
• a few cloves of garlic
• 1 pint water
• a dozen large ripe tomatoes
• a little butter
• a little brown flour

Instructions

1. Cut the shank bone from a hind-quarter of lamb and separate the joints of the loin. Lay it in a pan with the kidney uppermost. Sprinkle with pepper and salt, then add a few cloves of garlic, a pint of water, and a dozen large ripe tomatoes with their skins removed. Bake until cooked through, being careful not to let it burn. Thicken the gravy with a little butter and brown flour.