Of all the principal cuts of MUTTON or LAMB, the leg contains the smallest percentage of waste. It is, therefore, especially suitable for ROASTing and is generally used for this purpose. In Fig. 9 are shown two views of a leg of LAMB or MUTTON. That in (a) illustrates the leg with part of the loin attached, and that in (b), the leg trimmed and ready for cooking. In order to make the leg smaller, a slice resembling a round steak of BEEF is sometimes cut for broiling, as here shown. If desired, the leg may be boned and then stuffed before ROASTing. Since these meats are characterized by a very marked flavor, something tart or acid is generally served with them.
To ROAST a leg of LAMB or MUTTON, remove the caul, the pink skin, and the superfluous fat. Dredge the leg with flour, salt, and pepper, set in a ROASTing pan, and place in a hot oven. After the meat has cooked for 15 minutes, lower the temperature, and bake for 2 hours. Baste frequently with water to which has been added a small amount of bacon or HAM fat and which should be put in the pan with the meat. Serve hot with something acid, such as mint Sauce, currant or mint jelly, or spiced fruit.
A mint Sauce that will be found satisfactory for this purpose is made as follows:
- 2 Tb. powdered sugar
- 1/2 c. vinegar
- 1/4 c. finely chopped mint leaves, or 2 Tb. dried mint
Add the sugar to the vinegar and heat. Pour this over the mint and steep on the back of the stove for 30 minutes.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)