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Roast Fore-quarter of Lamb

Roast Fore-quarter of Lamb is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a fore-quarter of lamb that's roasted and which is finished wiht a dusting of flour and basted with butter. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Fore-quarter of Lamb.

prep time

20 minutes

cook time

230 minutes

Total Time:

250 minutes

Serves:

10

Rating:

Tags : Lamb RecipesBritish Recipes

This is a classic recipe for a Victorian version of Roast Fore-quarter of Lamb that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

No. 430.—ROAST FORE-QUARTER OF LAMB.

Saw off the shank-bone, and also the chine-bone—along the fillet part of the neck; and with a saw partially sever the rib-bones, midway between the edge of the breast and the spine-bone. Cover the forequarter of lamb with buttered paper, and secure it in an even position on the spit; roast it before a brisk fire for about an hour and a half, and about ten minutes before taking it up, dredge it with flour and a little salt, and baste it over with a little dissolved butter, to froth and brown it of an appetising colour. It must then be dished up with a cut-paper ruffle on the shank-bone, gravy must be poured under it, and mint sauce served separately.
Note.—Chop a double handful of clean mint-leaves, and mix them in a sauce-boat, with half a gill of vinegar and an ounce of moist sugar.

Modern Redaction

Ingredients:

1 fore-quarter of lamb
flour and salt for dusting
melted butter, for basting
gravy, to accompany
mint sauce to accompany

Method:

Trim the lamb fore-quarter by sawing off the shank bone and the chine bone then partially sever the rib bones, cutting them mind-way between the edge of the breast and the spine. Sit on a roasting dish with, skin side uppermost and transfer to an oven pre-heated to 220°C and roast for 30 minutes. Reduce the oven to 160°C and roast for a further 30 minutes per kg (for medium). About 20 minutes before the lamb is due to be ready, remove from the oven and dust all over with plain flour and salt. Return to the oven and finish cooking, basting with melted butter.

Allow to rest for 20 minutes then set the meat on a serving dish. Pour gravy underneath and serve accompanied with more gravy and mint sauce.

Find more of Charles Elmé Francatelli's Recipes Here and more Traditional Victorian Recipes Here.