Leg of Lamb—French Style

Preparation info

  • Difficulty


  • 6–8


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 shallot
  • 1 teasp. chopped parsley
  • 1 clove of bruised garlic
  • salt and pepper
  • 2 oz. good dripping


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 moderate (350° F., Gas 4) for the remainder of the time, allowing 20 min. per lb. and 20 min over. For the last 10 min. remove the covering and allow the meat to brown and become crisp.

Serve on a hot dish with gravy made from the bones and the sediment in the baking-tin.