![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/meat.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
82
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
Lamb, a little salt. [Illustration: LEG OF LAMB.]
👨🍳 Method
Place the joint at a good distance from the fire at first, and baste well the whole time it is cooking. When nearly done, draw it nearer the fire to acquire a nice brown colour. Sprinkle a little fine salt over the meat, empty the dripping-pan of its contents; pour in a little boiling water, and strain this over the meat. Serve with mint sauce and a fresh salad, and for vegetables send peas, spinach, or cauliflowers to table with it.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the classic Roast Leg of Lamb from Mrs. Beeton this week, and I must say, simplicity is the name of the game. I was struck by how well the lamb took to just a sprinkling of salt and a good basting. I found that the method of drawing the joint nearer to the fire for colour was surprisingly effective. The lamb emerged from the oven with a beautiful, evenly browned crust, and the flavour was pure and unadulterated lamb—just as it should be. This recipe is perfect for a weeknight cook who appreciates the beauty of a single, high-quality ingredient. The mint sauce was a delightful addition, cutting through the richness of the lamb. I served it with a simple salad and steamed peas, as suggested. The result was a meal that was comforting yet elegant, a testament to the timelessness of Mrs. Beeton's recipes. I will definitely be roasting this again soon.
