_Mode_.--This joint is now very much in vogue, and is generally
considered a nice one for a small party. Have ready a clear brisk fire;
put down the joint at a little distance, to prevent the fat from
scorching, and keep it well basted all the time it is cooking. Serve
with mint sauce and a fresh salad, and send to table with it, either
peas, cauliflowers, or spinach.
_Time_.--A small saddle, 1-1/2 hour; a large one, 2 hours.
_Average cost_, 10d. to 1s. per lb.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ from Easter to Michaelmas.
_Note_.--Loin and ribs of lamb are roasted in the same manner, and
served with the same sauces as the above. A loin will take about 1-1/4
hour; ribs, from 1 to 1-1/4 hour.
ROAST SHOULDER OF LAMB.