Name: Baked Lamb
Cuisine: American Southern
Ingredients: 1 lamb hind-quarter; undefined pepper; undefined salt; undefined cloves garlic; 1 pint water; 12 large ripe tomatoes; undefined for gravy butter; undefined brown flour

Original Recipe

Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour.

1 lamb hind-quarter
pepper (as needed)
salt (as needed)
cloves garlic (few)
1 pint water
12 large ripe tomatoes
for gravy butter (as needed)
brown flour (as needed)

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1

Cut the shank bone from a hind-quarter, separate the joints of the loin, lay it in a pan with the kidney uppermost, sprinkle some pepper and salt, add a few cloves of garlic, a pint of water and a dozen large ripe tomatoes with the skins taken off, bake it but do not let it be burnt, thicken the gravy with a little butter and brown flour.

Original Recipe

Ingredients

Instructions