—Lancaster Farming, Saturday, April 23, 1960 8 For the Farm Wife and Family Lamb Is by Mrs. Richard C, Spence Roast leg of lamb, tender and mild in flavor, is an ele gent roast for a spring dinner menu. The lamb leg roast may be selected with ease at the meat counter. The Lamb legs weigh from about 5 to 8 or more pounds. The lighter weight is excellent for 2 to 4 _guests, while the 7 to 8 pound roast is suited for 5 or 6 people. A question often raised is .are all that are necessary to whether or not the fell, a serve proudly a tender, deli thin paper-like covering on cate rbast lamb. Or, a mix the outside of the roast, ture of herbs such as ground should be removed It is rosemary, sweet basil, papri good to remove the fell (do k sa lt, and pepper may be it yourself or ask the meat ’ , . man to do it for you) before rubbed over the surface of roasting if seasoning is to be the meat just before slipping rubbed over the roast. Other- it uncovered into the oven. wise, lift the fell off with the . point of a sh,arp knife just I°. carving, the continental before the roasted lamb is carving method is particu-ar carved. ly popular with those who favor serving very thin slic- A low-sided open pan with es of roast lamb. Place the a rack, an oven set at 325 roast on the platter with the degiees and a leg of lamb shank bone to the left of the HERR’S BULK BIN SERVICE Builders of Feed and Grain Bins ALL SIZES TO FIT EVERY NEED GORDONV3LLE. PA. Ph. SO 8-3931 Picture of a man Solving next summers Craterass problem ♦ 1000 sq. ft. Halts 2000 sq. ft. Halts GROFF’S HARDWARE NEW HOLLAND Phone ELgin 4-0851 o For Spring carver. Plunge the fork Into the roast toward the shank end. Begin carving at the butt end with the knife turn ed at a slight angle. The roast may be turned as need ed. Continue until there is enough to serve each person 3 or 4 thin slices of lamb. A 6-pound roast needs ap proximately 3-3 Vz hours in a 325 degree oven to b'e done while an 8-pound roast takes 4 to 4Vfc hours. Some recipes using other cuts of lamb— BRAISED SHOULDER OF LAMB 1 lamb shoulder roast, bone-in, 3 to 5 pounds Vi cup melted shortening 1 onion, sliced 1 carrot, diced 1 clove garlic, chopped Vz cup chopped celery with leaves Vz bay leaf 4 whole black peppers 1 teaspoon salt 2 cups water Flour 1 teaspoon Worcestershire sauce Salt and pepper Brown roast in melted shortening in a heavy kettle. Add onion, carrot, garlic, cel ery, bay leaf, whole peppers, WHEELHORSE and ' SIMPLICITY Garden Tractors Snavely's Farm Service NEW HOLLAND EL 4-2214 FOR YOUR FAMILY’S SECURITY < J^^^V , RE G U L A RIY! ACCOUNTS FEDERALLY tansr federal! 9 u * w $4.95 $9.95 Gilbert H. Hartley Executive Vice President Geo. L. Diehl Emlen H. Zellers Treasurer- Secretary William E. Glasmire, Jr. James N. Esbenshade Asst. Treasurer Asst. Secretary Trouble seems to come In '’bunches" for most families, and money is usually needed In several places at once. That’s why It pays to save for your family’s security. Our Insured savings ac-‘ counts help you to save regularly; and they earn a liberal return, too. CURRENT DIVJDEND m\ PER ANNUM Paid On Savings TO $lO,OOO avings and Joan uiomSbN •» utscAfTiii 25 North Duke St. Phone EX 7-2818 1 teaspoon salt, and. waters Cover and bake in a slow oven (325 degrees) 2 hours or until fork-tender. Remove meat to a hot platter. Lift vegetables from broth and place around meat. Cover or place in oven to keep warm. Thicken broth for gravy, ma king a paste with IVSj table spoons flour mixed with a small amount of cold water for each cup of broth. Add Worcestershire sauce and salt and pepper as needed.. Sim mer gravy 5 minutes. Serve with meat and vegetables. ARABIAN LAMB CASSEROLE 4 lamb shoulder chops 4 slices onion 4 green pepper rings % cup uncooked rice 1 pound, 12 ounce can to matoes 1% teaspoons salt Vs teaspoon pepper Brown chops ip a skillet. Arrange in a 2 quart casser ole and top with a slice of onion and a green pepper ring. Pour rice around chops Add tomatoes and juice. (If tomatoes are whole, cut into quarters) Sprinkle with salt and pepper. -Cover tightly. Bake in a slow oven (325 de- Howard B. Flyte Jr. NORTHWESTERN MUTUAL LIFE INS., CO. 430 W. Chestnut Street Lancaster, Pa. Express 7-8284 INSURED -getesD'ifor^J^r'.-hottrs, LAMB STEW WITH BLI/v EYED PEAS q VA pounds lamb «, shoulder, breast, or a J cut into 1-inch cubes V* cup flour 2 tablespoons fat IVfc teaspoons salt Vz teaspoon trymo 1 medium clove gari lc finely chopped 1 10M ounce can coi onion soup 1 cup water 10 oz. pkg. frozen eyed peas 6 medium carrots, C m to 1 inch pieces Roll meat in flour well on all sides m hi in a heavy kettle. Add remaining ingredients carrots. Cover and 1% hours'. Add carrots er and simmer 1 hour er, or until meat is and vegetables are dom broth is too thin, simme covered about 5 minr * * * FLAVORFUL STEWI LAMB SHANKS 4 lamb shanks 1 tablespoon fat SUPER Self Service SHOES ' 220 W. KING ST. Lane. Co.'s Largest Shoe Store All Ist Quality