Name: Rum Roast
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 2 lb (1 kg) onions, peeled and cut in rings; 2 tablespoons (30 g) butter or cooking fat; ⅝ cup (1.5 dl) stock or water; 3 lb (1½ kg) best end neck of lamb, left in one piece but well chined by the butcher; ⅝ cup (1.5 dl) rum or brandy; 6 sheep’s kidneys, skinned, cored and cut in halves; Flour; Salt and freshly ground black pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This was a dish for the sailor’s return: it was served in several seaport inns in the nineteenth century and recipes are given in more than one cookery book. It makes a good dinner party dish. The rum can well be replaced by brandy. Traditionally potatoes baked in their jackets were served with this rich dish.

Ingredients

3 lb (1½ kg) best end neck of lamb, left in one piece but well chined by the butcher

Europe
United Kingdom
Engalnd
Dinner
Side dish

Method

Rub the skin side of the lamb with seasoned flour. Put the butter or cooking fat into a large baking tin. Set the joint in it and roast in a hot oven, 400°F (200°C, Gas Mark 6), for 30 minutes.

Remove the baking tin from the oven and put the oni

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Ingredients

Method

Part of