Photo: Emiliano Vittoriosi
Ingredients
- 2 tablespoons melted lard
- 2 tablespoons water in the pan
Directions
1
Trim a leg of lamb neatly, place it in a roasting pan, dust with salt and pepper, rub over it 2 tablespoons melted lard or butter, pour 2 tablespoons water in the pan, and roast in the oven 1 hour, turning and basting occasionally. Place on a hot platter, skim and strain its own gravy over it, and garnish with water- cress. Serve with mint sauce.
2
Or make a gravy and serve it in a gravy boat.
3
Green peas and asparagus should be served with spring Iamb.
4
MEATS. yi
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
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