Roasted meat was the staple of the English and colonial diet of the 18th century. This recipe demonstrates the true process of roasting as it was practiced by our forefathers. Archeologists tell us that lamb or mutton were the third most-consumed meats in colonial Virginia.
Observations on Roasting and Boiling (Leg of Lamb)
When you roast any Kind of Meat, it is a very good Way to put a little Salt and Water in your Dripping Pan, baste your Meat a little with it, let it dry, then dust it well with Flour, baste it with fresh Butter, it will make your Meat a better Colour; observe always to have a brisk clear Fire, it will prevent your Meat from dazing, and the Froth from falling, keep it a good Distance from the Fire, if the Meat is scorched, the Outside is hard and prevents the Heat from penetrating into the Meat, and will appear enough before it be a little more than half done. Time, Distance Basting often, and a clear Fire, is the best Method I can prescribe for roasting Meat to Perfection; when the Steam draws near the Fire, it is a Sign of its being enough; but you will be the best Judge of that from the Time you put it down.