Spiced Lamb Roast
Recipe No. 226 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 226 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Lamb, carcass — 60 pounds
- Vinegar — 1 gallon (4 No. 56 dippers)
- Water — 2 gallons (8 No. 56 dippers)
- Garlic, finely chopped — 2 cloves
- Onions, chopped — 4 pounds (4 No. 56 dippers)
- Tomatoes — 1 No. 10 can
- Bay leaves — ½ ounce
- Salt — as needed
- Pepper — as needed
Directions
- Remove bones from meat; cut meat into 4-pound pieces. Roll.
- Add vinegar, water, and garlic; refrigerate over night.
- Remove meat from liquid; wipe thoroughly with a clean cloth.
- Place meat in baking pans; cover with onions, tomatoes, bay leaves, salt, and pepper.
- Roast in slow oven (300° F.) about 2½ hours or until thoroughly done.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Lamb, carcass — 4 lb 12¾ oz Vinegar — 1¼ cups Water — 2½ cups Garlic, finely chopped — scale to taste (2 cloves) Onions, chopped — 5 oz Tomatoes — 1 cup Bay leaves — a pinch Salt — to taste Pepper — to taste
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 226, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.