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Directions:
Wash and put the leg in a steamer and cook it until tender, then place in a roasting pan, salt and dredge well with flour and set it in a hot oven until nicely browned; the water that remains in the bottom of the steamer may be used for soup. Serve with currant jelly.
The Most Popular Lamb Cookbooks
• The Southern heritage beef, veal & lamb cookbook (The Southern heritage cookbook library)• Plain and Fancy Hamburger Cookbook: with ground meat recipes for beef, pork, veal and lamb• The Best Ever American Cookbook Over 200 Step-by-step Recipes with Over 800 Color Photographs• The Everything Indian Cookbook: 300 Tantalizing Recipes--From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything: Cooking)• The Home Kebob Cookbook - The Complete Guide to Kebobs from Main Dishes to Desserts• Philadelphia Homestyle Cookbook• Great Lamb Cookbook ("Australian Women's Weekly" Home Library)• The Heinz Book of Meat Cookery: Recipes for Appetizing Dishes of Beef, Lamb, Pork and Smoked Meats, Veal, Poultry, Fish• EVERYTHING WITH GROUND MEAT : OVER 50 INTERNATIONAL RECIPES FOR GROUND BEEF LAMB AND PORK• The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal |
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