Roast Veal with Sweet Onions: Roast Lamb with Sweet Onions

Preparation info

  • Difficulty


  • The lamb will make about


    generous servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About


Follow recipe for the roast veal, substituting 1 (4 lb.) boneless rolled leg of lamb (4 to 6 lbs. before boning) for the veal. Roast until meat thermometer registers 175 to 180°, about 30 to 35 minutes per pound.