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Show Leg of Lamb Made Fancy f"" ' , - -'I.. " m'm0 .ii.iiiij... . i ,.. ill mi y . ' . , ir I i , : t. ' .- '" - ' ... ... - sat ! T'- V Creamed vexetablt In potato baakets act as the dainty accompaniment accom-paniment for the aristocrat of the Easter table roat leg of lamb. If there is a doubt concerning the Easter dinner menu in your home, worry no longer. A handsome, hand-some, done-to-perfection roast leg of lamb rates a special place on your Easter holiday table. Garnish for this Iamb roast Is piquant fried potato batkeU filled with creamed peas and carrots ... a tempting combination. combina-tion. Indeed. Roasting Reba Staggs, meat expert, states that to serve this leg of lamb at its Juicy, done-to-perfection goodness, a slow oven temperature (300 F.) must be wed. First, place the leg of lamb skin side down on a rack In an open roasting pan. Ask your meat retailer to leave the fell, thin parchment-Uke covering, cover-ing, on the leg. This helps C.3 leg hold Its shape during cooking cook-ing as well as helping It to retain re-tain its Juices. If a roast meat thermometer Is available, Insert It Into the thickest muscle. For a correct reading, the bulb should not be resting on bone or in fat Let the roast cook In a 300 F. oven allowing 30 to 33 minutes per pound. The thermometer will register 175 F. for medium done lamb; 180 F. for well-done well-done lamb. |