leg of lamb
butter or drippings
1 - To roast a leg of lamb, take off the caul if the butcher has left it around the leg; then, after wiping
and dredging with salt, and pepper, and flour, place the meat in a dripping pan inn a hot oven.
2 - Baste frequently, adding butter or drippings if more fat is needed.
3 - About 1 3/4 hours will be required.
4 - Make gravy by thickening part of the fat and adding water of serve with mint sauce.
5 - The leg may be boned before roasting, and stuffed with bread stuffing.
6 - If breast is used it should be stuffed.