Roast Fore-quarter of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a fore-quarter of lamb that's oven-roasted and served with a thin gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Fore-quarter of Lamb.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST FORE-QUARTER OF LAMB.
750. INGREDIENTS.—Lamb, a little salt.
Mode.—To obtain the flavour of lamb in perfection, it should not be long kept; time to cool is all that it requires; and though the meat may be somewhat thready, the juices and flavour will be infinitely superior to that of lamb that has been killed 2 or 3 days. Make up the fire in good time, that it may be clear and brisk when the joint is put down. Place it at a sufficient distance to prevent the fat from burning, and baste it constantly till the moment of serving. Lamb should be very thoroughly done without being dried up, and not the slightest appearance of red gravy should be visible, as in roast mutton: this rule is applicable to all young white meats. Serve with a little gravy made in the dripping-pan, the same as for other roasts, and send to table with it a tureen of mint sauce, No. 469, and a fresh salad. A cut lemon, a small piece of fresh butter, and a little cayenne, should also be placed on the table, so that when the carver separates the shoulder from the ribs, they may be ready for his use; if, however, he should not be very expert, we would recommend that the cook should divide these joints nicely before coming to table.
Time.—Fore-quarter of lamb weighing 10 lbs., 1-3/4 to 2 hours.
Average cost, 10d. to 1s. per lb. Sufficient for 7 or 8 persons.
Seasonable,—grass lamb, from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 fore-quarter of lamb
sea salt
Method:
Place the lamb on a rack in a roasting tin then transfer to an oven pre-heated to 220°C and roast, uncovered for 30 minutes. At this point, reduce the oven temperature to 160°C and continue roasting for 30 minutes per kg (for medium-done lamb).
Season the joint with a little sea salt, remove from the pan and cover with foil then rest for 15 minutes. In the meantime, pour the excess fat from the roasting tin, add lightly-salted water to the pan, bring to a boil and strain into a sauce boat.
Remove the leg from the lamb breast, season both pieces with butter and cayenne pepper then serve accompanied by the gravy, mint sauce and a fresh salad.
