Heart to Hearth Cookery

Lamb larded with Lemon Peel

This holiday season I decided to have some fun with my bottle jack (hanging by my left in the picture from the lintel).  I do not have much opportunity to use my bottle jack as I need to be interpreting after 1780 to use it.   I am holding a leg of lamb (by a meat hook)  that has been “larded” with the peel of a lemon   I took the lemon peel off in one piece and sliced it in thin slices that would fit the end of my larding needle.  The peeled lemon and larding needle are on the board.  The roast, with its decorative and flavorful “larding” was the weight for the bottle jack  as the mechanism was wound with a key to turn the roast evenly for a perfect roast.

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