The Republican., 1941-04-10
HomemakerS' Column
Edited by Miss Mildred Barton, Home
Demonstration Agent for Garrett
County, Oakland.
ROned Lamb Roast

/
At this season of the year there is
large supply of heavy lamb coming
to market that makes ideal meat for
boning. This is meat from lambs that
| have been fattened in feed lots since
they were taken off the range last
fall. Smaller spring lamb, which is
just putting in an appearance on this
years market, ordinarily is not boned
except perhaps the shoulder for
roast.
Lamb may be boned easily at home
or at the meat counter" according to
X. F. Warner, animal husbandman of
the U. S. Department of Agriculture
"The homemaker who is familiar with
boning methods can direct the re-
taller to bone the meat exactly as she
wants it. Or, with a little patience and
a sharp knife, she can do the trick
| herself"
Cuts of lamb that may be boned to
advantage are shoulder, breast, loin
and leg.
Shoulder is one of the most eco
nomical cuts Of lamb. 1t may be boned
in several ways, but the most attrac-
tive and easiest to stuff is the "cush-
ion" style shoulder. Here, in brief, is
Mr.. Warmers method of boning shoul-
der cushion style:
"Lay the shoulder fat side down.
rib side up. Slip the knife under the
edge of the ribs and follow along un-
der the neckbone. Gradually free
these bones from the meat and peel
them off-leaving as little meat as
possible on the bones Then go in
after the shoulder blade. Follow the
blade bone in with the knife, and lay
the meat back from the L-shaped
combined blade and arm bone. Loosen
the meat from both sides of the arm
and blade bone and take these bones
out. If you do this carefully, you'll
open the roast on only two of its four
sides. Stuff the roast or not as you
like, then sew it up, and you have a
cushion shoulder ready for the oven"
Something extra special-though
not for limited budgets a bone
less loin roast of lamb, sometimes
called saddle of lamb.
To bone the loin lay it fat side
down, roll the tenderloin muscle back
and cut out the series of little T
bones. This leaves a long strip of
choice meat that may be rolled up,
stuffed, and sewed securely This
roast is carved across the grain of
the meat.
Roast lamb as you do any tender
meat" says Lucy Alexander, meat
cooking specialist Of the Bureau of
Home Economics. "That is, roast it on
a rack in an open pan, add no water,
and keep the oven temperature mod
crate $3.50 degrees F. throughout the
roasting. Turn the roast from time to
time for even cooking. If there's not
much fat on a roast, lay several strips
of bacon over the top. Boned roasts
will take few minutes longer in the
oven for each pound than you ordi-
narily allow for roasts with the bones
left in.
Gone Of the best things about a
boned roast is that you can fill it with
stuffing, then when you carve the
roast you have lamb and stuffing all
in one slice. Well-seasoned stuffings
go especially well with the distinctive
lamb flavor. Try mint or watercress
stuffing in a boned roast shoulder or
loin and see how much it adds to the
roast. Make this stuffing as you
would any break-crumb stuffing with
celery and onion for other flavoring.
To make forcemeat stuffing for the
breast of lamb use ground lean meat
from the fore-shank, dry bread
crumbs, fat, and plenty of seasoning.