Rib or Target of Lamb

Ribs, or as it is sometimes called, target of lamb, consists of the breast and neck joints left adhering together in their natural position. The chine-bone should be sawed off, and the flat bones removed from the meaty part of the neck; the ribs are to be partially sawed through, so that when the lamb is cooked, it becomes an easy matter to separate the breast from the neck or superior rib-bones. Cover the ribs of lamb with buttered paper; run two iron skewers through it crosswise, and having secured it in an even position on the spit, roast it before a brisk fire for about an hour, according to the instructions contained in the foregoing number.

Note.—When roast lamb is intended to be eaten cold, the addition of chopped parsley, and a little pepper and salt sprinkled over it after it is removed from the fire, gives it a more inviting aspect.