Tarpeius’s Shoulder of Lamb

This is an adaptation of Apicius’s recipe number 367 as published in the Flower and Rosenbaum edition of this ancient Roman cookery book. The original formula calls for the herb rue, now considered unsafe for consumption and for which I have substituted dry vermouth. The mixture of oregano leaves, anchovy, and nuoc mam replaces the Latin fermented fish condiment called garum or liquamen. The grape juice blended with a tad of lemon juice replaces the caroenum of the Lati