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Roast lamb

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Roast Lamb. Take a skinned lamb, clean the inside, as in the preceding; gather the innards, after cleaning, cover [literally, "bend"] them with grease and wrap up in fine gut; then stuff the inside of the lamb with small birds and starlings, fried and stuffed as was explained before; sew it up, put in a tajine large enough to hold it and pour on it the sauce, according to the preceding, with cilantro juice and oil; put it in the oven and leave it until it is done, take it out and present it.


Other versions of this recipe:

Flank of Lamb Roast in the Oven (An Anonymous Andalusian Cookbook)

Roast mutton (Le Viandier de Taillevent)

Roast Mutton in a little salt or with verjuice and vinegar (Le Menagier de Paris)

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