Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Roast Mutton (rôti d'agneau)

Erken 1914: a whole roasted leg of mutton/lamb (4 kg with loin section), larded on top with parsley mixed with butter, rubbed with cold butter and salted, roasted in a strong hot oven 1½–2 hours with boiling water poured on ¼ l at a time. Brown sauce of 50 g butter and 40 g flour thinned with skimmed drippings. Served with compote, salad, cucumber salad, and roast potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 227 (falt i det fri)

Be the first to rate

About the dish

This recipe opens Erken's section on mutton and lamb, where she stresses that "the various recipes apply to both mutton and lamb; the only difference is a different cooking or roasting time," and that one figures about ¼ kg of meat per person.

How to make it

  1. 1

    Prepare the roast

    Chop the shank and flank off the hindquarter, but leave the loin section attached. Crack the roast a little, wash it, and dry it well.

  2. 2

    Lard with parsley

    Mix washed, dry parsley (picked from the stems) with a little butter, and tuck it into small slits on top of the roast.

  3. 3

    Butter and salt

    Rub the roast well with 25 g of cold butter and salt it.

  4. 4

    Put it in the oven

    Place the roast in a strongly heated roasting pan or skillet and put it in a hot oven (about 225 °C (435 °F)).

  5. 5

    Add water

    After about ½ hour, or when the roast begins to brown, pour on about 1 liter of boiling water, but only ¼ liter at a time. Baste the roast often with the juices. Roast for 1½–2 hours in all.

  6. 6

    Strain the juices

    Strain the pan juices in good time and skim off the fat.

  7. 7

    Make the sauce

    Brown 50 g butter and 40 g wheat flour, thin with the skimmed juices, and let the sauce simmer until it is nicely smooth. If the sauce is too greasy or breaks, add a little cold water and bring it to a boil.

  8. 8

    Serving

    Serve the roast lamb with compote, salad, cucumber salad, and roast potatoes.

Changes from the original

Measurements are kept in grams/liters, but the amount of butter and flour for the sauce has been added to the ingredient list. Oven temperature has been added as modern guidance (the original only says "hot oven"), and "larded with parsley" has been explained as tucking parsley into slits in the meat.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 227) → Modernisert~79% av teksten endretfjernetlagt til
4 kg. kjøt kg lammelår eller fårelår med nyrestykke (kanke og slagside hugges av). 1 potte persille (vasket og tørket, plukket fra stilkene). 25 g kaldt smør vand (til å gni inn steken). 1 ss smør (til å blande med persillen). 2 ts salt. Av bakparten avhugges 1 l kokende vann (påhelles litt om litt). 50 g smør (til sausen). 40 g hvetemel (til sausen). Hugg kanken og slagsiden, slagsiden av bakparten, men la nyrestykket lar man sitte ved. Steken knækkes Knekk steken litt, vaskes, tørres vask og spækkes paa oversiden med tørk den godt.. Bland vasket, tør persille, plukket tørr persille (plukket fra stilkene og blandet stilkene) med ganske litet smør. Steken gnides derefter litt smør, og stikk den inn i små snitt på oversiden av steken.. Gni steken godt ind inn med 25 gr. koldt smør, saltes, lægges g kaldt smør og salt den.. Legg steken i den en sterkt ophetede pande oppvarmet langpanne eller stekepanne og sættes sett den i varm ovn. Efter ovn (ca. 225 °C).. Etter ca. ½ times forløp, time, eller naar den begynder at brunes, paaheldes når steken begynner å brune seg, hell på ca. 1 l. liter kokende vand, vann, men kun bare ¼ l. ad liter om gangen. Steken dryppes Drypp steken ofte over; stekes med kraften. Stek i 1½—2 timer. Kraften siles alt 1½–2 timer.. Sil steksjyen i god tid, avskummes. Til sausen brunes tid og skum av fettet.. Brun 50 gr. g smør og 40 gr. g hvetemel, spædes spe med den avskummede sky sjyen og smaakoker, la sausen småkoke til den er passe jevn. Blir sausen for fet eller skiller sig, tilsættes den seg, tilsett litt koldt vand, kaldt vann og sausen gives gi den et opkok. Til lammestek serveres kompot, oppkok.. Server lammesteken med kompott, salat, agurksalat og stekte poteter.

Note til Modernisert

Mål er beholdt i gram/liter, men smør- og melmengden til sausen er ført inn i ingredientlisten. Ovnstemperatur er lagt til som moderne veiledning (originalen sier bare «varm ovn»), og «spækkes med persille» er forklart som å stikke persille inn i snitt i kjøttet.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which part of the lamb is used for this roast?
The hindquarter. The shank and flank are chopped off, but the loin section is left attached to the roast. The recipe figures 4 kg of meat for 10 servings.
How long should the roast be cooked?
1½–2 hours in a hot oven. After about ½ hour, when the roast begins to brown, about 1 liter of boiling water is poured on – but only ¼ liter at a time. The roast is basted often.
How is the roast larded and seasoned?
The top is larded with washed, dried parsley picked from the stems and mixed with a very little butter. The roast is then rubbed well with 25 g of cold butter and salted before being placed in a strongly heated pan.
How is the sauce made?
The juices are strained in good time and skimmed. Brown 50 g butter and 40 g wheat flour, thin with the skimmed juices, and let the sauce simmer until it is nicely smooth.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!