Roast Neck of Lamb à la Nevenaise from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Trim the neck of lamb neatly and put two skewers in it to keep it a nice shape; tie a piece of buttered or greased paper over and roast it for about three quarters of an hour, keeping it well baste...
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Ingredients
- carrots
- stock
- lamb
- skewers
- neck of lamb
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