(No. 40.)

Is a delicate, and commonly considered tender meat; but those who talk
of tender lamb, while they are thinking of the age of the animal, forget
that even a chicken must be kept a proper time after it has been killed,
or it will be tough picking.

Woful experience has warned us to beware of accepting an invitation to
dinner on Easter Sunday, unless commanded by a thorough-bred _gourmand_;
our _incisores_, _molares_, and _principal viscera_ have protested
against the imprudence of encountering young, tough, stringy mutton,
under the _misnomen_ of grass lamb. The proper name for "Easter grass
lamb" is "hay mutton."

To the usual accompaniments of roasted meat, green mint sauce (No. 303),
a salad (Nos. 372 and 138*), is commonly added; and some cooks, about
five minutes before it is done, sprinkle it with a little fresh gathered
and finely minced parsley, or No. 318: lamb, and all young meats, ought
to be thoroughly done; therefore do not take either lamb or veal off the
spit till you see it drop white gravy.

Grass lamb is in season from Easter to Michaelmas.

House lamb from Christmas to Lady-day.

Sham lamb, see _Obs._ to following receipt.

N.B. When green mint cannot be got, mint vinegar (No. 398) is an
acceptable substitute for it; and crisp parsley (No. 318), on a side
plate, is an admirable accompaniment.

_Hind-Quarter_,--(No. 41).

Of eight pounds, will take from an hour and three-quarters to two hours:
baste and froth it in the same way as directed in No. 19.

_Obs._--A quarter of a porkling is sometimes skinned, cut, and dressed
lamb-fashion, and sent up as a substitute for it. The leg and the loin
of lamb, when little, should be roasted together; the former being lean,
the latter fat, and the gravy is better preserved.

_Fore-Quarter_,--(No. 42.)

Of ten pounds, about two hours.

N.B. It is a pretty general custom, when you take off the shoulder from
the ribs, to squeeze a Seville orange over them, and sprinkle them with
a little pepper and salt.

_Obs._--This may as well be done by the cook before it comes to table;
some people are not remarkably expert at dividing these joints nicely.

_Leg_,--(No. 43.)

Of five pounds, from an hour to an hour and a half.

_Shoulder_,--(No. 44.)

With a quick fire, an hour.

See _Obs._ to No. 27.

_Ribs_,--(No. 45.)

About an hour to an hour and a quarter: joint it nicely, crack the ribs
across, and divide them from the brisket