Reference > Farmer's Cookbook > LAMB AND MUTTON > Crown of Lamb
  Saddle of Lamb à l’Estragnon Lamb en Casserole  
CONTENTS · BIBLIOGRAPHIC RECORD

Crown of Lamb

Select parts from two loins containing ribs, scrape flesh from bone between ribs, as far as lean meat, and trim off backbone. Shape each piece in a semicircle, having ribs outside, and sew pieces together to form a crown. Trim ends of bones evenly, care being taken that they are not left too long, and wrap each bone in a thin strip of fat salt pork or insert in cubes of fat salt pork to prevent bone from burning; then cover with buttered paper. Roast one and one-fourth hours.

Remove pork from bones before serving, and fill centre with Purée of Chestnuts.


CONTENTS · BIBLIOGRAPHIC RECORD
  Saddle of Lamb à l’Estragnon Lamb en Casserole  
 
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