Select a leg of a fresh-killed lamb, well furnished with white fat, boil it in water with a tablespoonful of salt, carrot, celery, onion and turnip; it will be done in about an hour and a quarter, and should be dished up surrounded either with dressed spinach, and the addition of spring carrots and turnips, or else with the latter only, or with cauliflowers; a little white sauce, or maitre-d'hotel sauce, should be poured over the lamb, and a cut-paper ruffle placed on the shank-bone.
Note.—Legs of lamb may also be dressed in every variety of form recommended for the treatment of legs of mutton.