Roast Lamb the Second Time

This recipe came from a farm in the Yorkshire Dales. It is still made in many North Country houses and has been made in my originally Cornish family for three generations. When a roast leg of lamb is served, the family know that they will see it again and that it will be even better than at its first serving. At the original roasting, make extra gravy and mint sauce.


  • 1 large leg cooked cold lamb
  • 2⅝ cups (¾ kg) mashed potato, highly seasoned and allowed to cool
  • Seasoned flour
  • Salt and pepper
  • Dripping from the first roasting, and butter or margarine if there is not enough dripping
  • Gravy and mint sauce


It is best to roast the lamb for the first serving so that it is still pink near the bone, and to carve it in the correct way, so that the slices leave a large bite out of the middle, exposing the bone at the bottom.

For the second serving, rub salt and freshly ground black pepper into the carved surface. Press all the potato into the hollow and mould it a little over the uncut surface, so that the leg appears complete.

Dredge the leg with a little seasoned flour. Dot with dripping (or with butter or margarine if there is not enough dripping). Put at least 4 tablespoons of dripping into a baking tin and place the lamb on top. Bake at 400°F (200°C, Gas Mark 6), for 1 hour.

To serve, lift off the beautifully browned potato and carve the meat as usual. The lamb will be as moist and have as much flavour as when it was first cooked and the potato will be particularly delicious. Serve with mint sauce and gravy.