Home > Agriculture > Series4 > Vol. 1 > No. 11
Journal of the Department of Agriculture, Western Australia, Series 4
Keywords
Cookery, lamb
Disciplines
Family, Life Course, and Society | Food Processing | Food Studies
First Page Number
1005
Last Page Number
1007
ISSN
0021-8618
Abstract
LAMB is at its best in the spring. With careful planning the housewife is able to serve it in a large variety of ways.
The favourite meal is Roast Lamb, or to be more correct baked lamb. Usually the forequarter or leg is baked. For a small roast, a piece of loin or part of the leg may be cooked.
Recommended Citation
Gloster, H M.
(1960)
"Lamb for good living,"
Journal of the Department of Agriculture, Western Australia, Series 4: Vol. 1:
No.
11, Article 12.
Available at:
https://library.dpird.wa.gov.au/journal_agriculture4/vol1/iss11/12