1952—Mutton and Lamb Roasts

Mutton and Lamb are the best possible meats to roast, and, as far as they are concerned, the culinary treatment might be limited to roasting.

True, good results are obtained from poaching mutton and No. 250, Poëlings home-lamb; but it is advisable only to have recourse to these methods when a menu requires varying.

The Mutton joints roasted are the Leg, the Double or Pair of Hind-legs, the Baron or (Hindquarters), the Saddle and the Neck.

The Shoulder also makes an excellent roast, but it may only appear on more or less unimportant menus.

Roast joints of mutton and lamb are always accompanied by Mint Sauce (No. 136, Mint Sauce).

Escoffier, A. (1907). A Guide to Modern Cookery, No. 1952, p. 607. London: William Heinemann. Translation of Le Guide Culinaire (1903).

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