Show CUTS OF LAMB OR MUTTON FOR ROASTING MY rn arx 7 roast lamb with baked potatoes prepared by the united states department of f agriculture culture the leg loin loin and rib are the ruts cuts of lamb or mutton best suited for roasting see that the meat Is ie clean but avoid washing it the pink ilk layer should be removed from the turf Bce place the meat in the roasting pan on a rack or use a roaster which Is supported upon a rim which holds it up from contact with the bot to torn or of the oven ovela brown the surface well in a hot oven this will probably require about 15 minutes then the heat and continue the roasting allowing 15 minutes to each pound of meat or it n little longer it if the cut Is thick in case gas Is the fuel used and the roast 19 a small one the preliminary browning can be done more economically in a frying pan over one ot the top 1 burners urn rs haste as e the roast every 15 minutes unless a covered roaster Is used I 1 if the meat rests upon n rack a small quantity of water may be kept jn in the bottom of the pan to prevent tho the drippings droppings drip pings from becoming too brown the water should not come in contact with the roast I 1 A shoulder of lamb may also be used for roasting title this is easier to tc carve if the shoulder blade Is removed and the cavity filled with a stuffing which can be made of the following ingredients I 1 cupful cracker teaspoonful crumbs salt 4 ta b I 1 e a poon spoonfuls fuls A teaspoonful butter or other pepper fat at A little saie sage or 4 cupful boiling thyme it if liked water mix the seasonings with the ow dv crumbs and moisten with the butter and hot water place the prepared meat in the roasting pan rub drippings droppings drip pings over the surface sprinkle hp with pepper and salt dredge with flour ond and brown quickly in a hot oven pour half a cupful of hot water over the meat and adjust the cover of the roaster closely and cook two to three hours in a slow oven no basting will be required tills may be served with n sauce made by heating ea ing a halt half cupful of chopped sweet pickle of any sort with the gravy in the pan other ways of adding agreeable flavors to roast leg or shoulder of lamb iamb are mentioned by the united states department of agriculture in farmers 1324 these obese include serving mint sauce or mint jelly with it currant jelly aure liance spanish sauce onion sauce or quarters of sour appl apples baked in the drippings droppings drip pings |