Lamb

Appears in

Published 1930

About

Lamb, which is delicious when it is underdone, is excellently suited to rapid cookery. Use only tender pieces – cutlets, slices cut from the leg and chops.

In this section

Breaded Lamb Escalopes

Sautéed Lamb à l’Américaine

Lamb à la Géorgienne

Part of

Some Delicate, If Hasty, Meat Dishes

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