Lamb Guard of Honour

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This simple method of roasting lamb does not require any stuffing. Ask the butcher to chine the joints, this will make them easier to carve. He will also remove a strip of fat from along the end of the rib bones, so that the bones protrude about an inch. Buy some cutlet frills and slip them on to the bones when you serve the roast.


  • 2 joints best end of neck of lamb, with 6–7 cutlets on each
  • 1 clove garlic or a little dried rosemary
  • seasoned flour
  • 25 g/1 oz dripping


    Rub the surface of the meat with a cut clove of garlic or sprinkle with rosemary. Dredge a little seasoned flour over the fatty part of the meat and rub well in to get a crisp golden finish. Wrap the bone tips with foil to prevent them from browning.

    Place the two joints flat in a roasting tin and add the dripping. Set the pan in the centre of a moderate oven (180Β°C., 350Β°F., Gas Mark 4) and roast for ΒΌ hours. Baste occasionally.

    When the roast is done, lift the joints from the tin and stand close together on a serving dish. The tips of the rib bones should cross each other like swords. Garnish the rib bones with cutlet frills. To serve cut each joint downwards into cutlets; serve with redcurrant or mint jelly and gravy made using the pan drippings.