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.

Roast Mutton (rôti d'agneau)

Name: Roast Mutton (rôti d'agneau)
Prep time: 40 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 4 kg leg of lamb or mutton with loin section (shank and flank chopped off); 1 pot parsley (washed and dried, picked from the stems); 25 g cold butter (for rubbing the roast); 1 tbsp butter (for mixing with the parsley); 2 tsp salt; 1 l boiling water (poured on a little at a time); 50 g butter (for the sauce); 40 g wheat flour (for the sauce)

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)

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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
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
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
Butter and salt
Rub the roast well with 25 g of cold butter and salt it.
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
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
Strain the juices
Strain the pan juices in good time and skim off the fat.
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
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.

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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.

Equipment for this dish

Cast-iron pot set →Stews and roasts were made in heavy iron pots that hold an even heat.Engrospris.no

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