Chapter XV · Relevés and Entrées · No. 1357
1357—Quarter of Lamb
Large joints of lamb for Relevés are cut like those of mutton.
One joint, however, should be added, which is “The Haunch”; and this consists of one leg and half the loin attached.
Large joints of house lamb should be poëled or roasted. Their most suitable adjunct is either their own stock, or a thickened, highly seasoned and clear gravy.
House Lamb Relevés are chiefly garnished with early-season or new vegetables; but all the garnishes given under Mutton Relevés may also be served with them, provided the difference in size be taken into account. In addition to these garnishes, saddle of lamb admits of all the preparations given under saddle of veal (Nos. 1181 to 1191).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1357, p. 449. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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