Roast Best End of Lamb from The Times Cookery Book by Katie Stewart
A roast best end of lamb makes an excellent small mid-week joint. The butcher will skin and chine the joint for you to make it easier to carve. Wipe the joint with a clean damp cloth, then rub the ...
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Ingredients
- 1 piece best end of lamb with 6–7 cutlets
- 1 clove garlic
- seasoned flour
- bed of roasting vegetables
- ½–1 oz (15–25 g) vegetable fat or dripping
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