Professional cooks serve a roast or baked hind quarter of lamb rather
rare, or well done on the outside and pink within. It is really better,
although it must be served steaming hot. Serve a caper, pickle, or mint
sauce with it. If it is neatly carved through the centre, it will
present a good appearance served again the next day, by stuffing the
cut-out space with boiled mashed potatoes, smoothing it evenly around,
and placing it long enough in the oven to become thoroughly hot.