1369—Leg and Shoulder of Lamb

All the recipes given under Haunch and Double (pair of legs), may be applied to the legs and shoulders of house lamb.

The shoulders are often grilled, the operation being effected over a moderate fire after the joints have been incised lattice-fashion, and the same applies to the breast. The “à la Boulangère” treatment (No. 1307, Gigot à la Boulangère) admirably suits the legs and shoulders of house lamb.