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Listed in: Meat / Lamb and Mutton
4-1/4 pounds forequarter lamb
Stuffing
1 cup mashed potato
1/2 cup stock or water
1/2 teaspoon salt
1 cup dry bread crumbs
1/2 teaspoon poultry dressing
1/4 teaspoon celery salt
Have bone removed from lamb. Spread stuffing on meat, roll, and tie securely. Rub with scraped onion and squeeze a little lemon juice over it, dredge with salt and flour. When half done spread with a little currant or other tart jelly; this makes it more tender and also gives a delicious flavor to the roast and the gravy. Cook in a moderate oven until tender. Baste often unless a covered roaster is used.
Time in oven, 1-1/2 hours. Temperature, 350°. Servings, 12
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