If you like chutney, and of course you do, have some neat slices of
cold lamb spread with this palate-tickler, roll each slice up, coat
with crumbs, and fry in boiling fat till brown. Skewer the rolled
slices to keep them in shape. When serving, sprinkle with a few drops
of lemon juice. It will be a question with you, probably, which of
these two ways of reheating is better. But that's the sort of recipes
with which to load your intelligence, so don't complain.