Show CUTS curs OF LAMB OR MUTTON FOR RO ROASTING Roast Lamb With Baked Potatoes Prepared by the United UniteS States Department of ot Agriculture The leg loin and rib arc are the cuts of ot lamb or mutton best suited for roasting See that the m meat Is cl clean an but avoid washing It The pink skin skin- like layer should l be rem rem- removed v d from the Place the meat In the roastIng roast roast- Ing tag pan on a a rack or r us use use- a ro roaster ster which Is supported upon a rim which holds it up lii from contact with the bottom bottom bot bot- tom torn of oven Brown the surface well In a hot hoOt oven This flis will probably probably probe ably require ab about ut 15 minutes Then reduce the heat and continue tb the roasting allowing 15 minutes minute's to each h pound of ot meat or a little longer If the cut is thick In Incase In case ins gas Is is the fuel used and the roast Is a small one the preliminary browning can cnn be done more economically in a fr frying Ing pa pan over one of pf the top burners Baste the roast every 15 5 minutes unless a covered roaster Is Is' us used d. d I If the tile meat t rests upon a rack a n small quantity of ater water may be kept In the bottom of the pan to prevent the drippings from rom becoming too bro brown n. n The water should not come comein comeIn In c contact with t the 1 roast rast I A shoulder of lamb may also be used for i roa roasting casting This Is easier to carve If the shoulder blade hlade Is removed re- re rem removed re re- I m moved ved and the cavity filled with a n stuffing which can be made of the to followIng following fol fol- lowing ingredients 1 cupful cracker 3 t. t te tea e a a 8 spoonful 1 po 00 o crumbs salt 4 t tables table nb 1 e Vi 31 t tea teaspoonful e a s 1 p o 0 ul butter butte or other pepper tnt tat A little sago sage or cupful boiling thyme If liked water Mix the seasonings seasonings' with the dy crumbs and moisten with the butter and hot water I Place the the prepared meat ment In the roasting pan prin n. n Rub flub drippings over the surface sprinkle e with pepper and salt dredge with flour and and brown qui quickly l ly In n a a hot oven oyen Pour half a a cupful of ot hot water over the m meat at and adjust the cover of the roaster closely and cook two to three hours In a slow show oven No basting will be required This ma may h be he served with a sauce made madle by y heating beating a n half cupful of ch chopped sweet pickle of any s 's sort rt with the gravy gravy In the pan Other OtherS ways of adding agreeable flavors to roast leg or shoulder of 01 lamb are mentioned by the United States Department of Agriculture In Farmers' Farmers Bulletin 1324 1321 These Include ser serving mint sauce or mint Jelly with It currant jell Jelly sauce Spanish sauce onIon onion sauce or quarters of sour apples baked in the drippings |