EDITH ADAMS’

COOKING UNDER PRESSURE 23

LAMB AND MUTTON

TIME TABLE FOR LAMB AND MUTTON

Cut oF MEAT TIME | Amount oF Liguip

Lamb Breast, stuffed 40 mins. YZ cup

Lamb Chops, l-inch thick 10 mins. 2 tablespoons

Lamb Leg, roast 10 mins. per Ib. 2 tablespoons
(minimum 30 mins.) |

Lamb, Neck 20 mins. 1 cup

Lamb Patties, ground 5 mins. 2 tablespoons

Lamb Shanks 25 mins. 1 cup

Lamb Shoulder, roast 10 mins. per Ib. YZ cup
(minimum 35 mins.)

Lamb Stew 20 mins. As Recipe

Mutton, Leg (boiled) 10. mins. per Ib. 3 cups
(minimum 40 mins.)

Mutton Shoulder 10 mins. per lb. vA cup
(minimum 40 mins.)

Mutton Stew 25 mins. As Recipe

LEG OF LAMB
See rules for roasting on page 17.

If you have the lower end of the bone
broken, it makes it easier to brown meat in
cooker. Wipe meat, and sear in fat in bot-
tom of cooker. Add 2 tablespoons liquid and
cook at 15 pounds pressure for 50 minutes
for a 5-pound leg. ;

LAMB CHOPS
(If lamb chons have a tendency to dry out,
they can be tenderized under pressure. )
2 tablespoons fat
6 lamb chops, 1 inch thick
Salt and pepper
1% cup water
Melt fat in bottom of cooker and season
lamb chops. Brown in hot fat, add water
and cook at 15 pounds pressure for 10 min-
utes. Condensed cream of mushroom soup
(1 can) can be used instead of the water.