Public Domain Recipes
cegoh (Pixabay License).

Leg of Lamb Moderne

Yield: 6-8 servings for six pound leg of lamb

Ingredients

Directions

  1. Wipe meat with a damp cloth.
  2. Season with salt and pepper and rub with garlic, if desired.
  3. Place skin side down on a rack in an open pan.
  4. Do not add water.
  5. Do not cover.
  6. Roast in a slow oven (300f) until the desired degree of doneness is reached.
  7. If a roast-meat thermometer is used it should register 175f, for medium-done lamb, and 180f, for well-done lamb.
  8. Allow approximately 30-35 minutes to the pound.

Other Information

Contributor: Organization.Mary Cullen's department, Household arts service of The journal

Source: Food Fashion Revue Cooking School Second Session (1938-01-01)

Category: Meat

Measure: avoirdupois

Ingredient: lamb, salt, pepper

Equipment: baking pan, knife, oven

See Also