_Mode_.--Have ready a clear brisk fire, and put down the joint at a
sufficient distance from it, that the fat may not burn. Keep constantly
basting until done, and serve with a little gravy made in the
dripping-pan, and send mint sauce to table with it. Peas, spinach, or
cauliflowers are the usual vegetables served with lamb, and also a fresh
salad.
_Time_.--A shoulder of lamb rather more than 1 hour.
_Average cost_, 10s. to 1s. per lb.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ from Easter to Michaelmas.
SHOULDER OF LAMB STUFFED.