Evening Republican, Volume 17, Number 166, Rensselaer, Jasper County, 14 July 1913 — Quarter of a Lamb. [ARTICLE]

Quarter of a Lamb.

This Joint can scarcely be too fresh when dressed. Remove the scrag, the shankbone and the chinebone and crack the hibs halfway between the edge of the breast and the spine. Lay the meat down to a quick fire and baste plentifully from the time of its being warmed through to that when it is ready for the table. Like all young meat, lamb should be thoroughly cooked. About ten minutes before it is taken up dredge a little flour over it and froth and brown it nicely. Serve the lamb, when cold, with a cut, ruffle on the shankbone. A forequarter weighing ten pounds will require from two to two and one-half hours to roast.