33. The cookery processes applied in preparing mutton and lamb for the
table do not differ materially from those applied in the preparation of
other meats. However, directions for cooking mutton and lamb in the most
practical ways are here given, so that the housewife may become
thoroughly familiar with the procedure in preparing roasts, chops,
and stews.
[Illustration: FIG. 9 (_a_)]
[Illustration: FIG. 9 (_b_)]
34. Roast Leg of Mutton or Lamb.--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: