Leg of Lamb—French Style

Preparation info

  • 6–8

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • A small leg of lamb (boned)
  • 1 carrot
  • 1 onion
  • 1


Slice the carrot and onion and finely chop the shallot. Mix together the parsley, shallot, garlic, salt and pepper, and then sprinkle the mixture on the inner surface of the meat. Bind into a good shape. Place in a covered baking-tin with the dripping, onion and carrot. Season well with salt and pepper. Bake for 20 min. in a fairly hot oven (400° F., Gas 6), then reduce heat to mo