Lamb, Eastern Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- leg of lamb (or shoulder)
- lardone (cured pork fat)
- salt and pepper
- butter and milk
- salt
Instructions
- Stud a leg (or shoulder) of lamb all over with strips of cured pork fat seasoned with salt and pepper.
- Spit-roast, basting with butter and milk, or milk alone.
- Salt at half-cooking.