This recipe is from the Foodarama Party Book, from 1959. 1 double crown roast of lamb (14 to 17 ribs) filled with ground lamb 3 to 4 cups soft bread crumbs 1/4 cup butter or margarine, melted 1 1/2 tsp. salt Few grains pepper 1 medium onion, chopped 2 stalks celery, minced 2 cups canned crushed [...]

This recipe comes from the 1959 Sunset Barbeque Cook Book. A leg of lamb or mutton should be spitted more or less parallel to the bone. A rolled boneless should may either be spitted on the diagonal or straight through the meat. Both roasts take about the same length of time to cook: medium rare [...]

1- 1/2 pounds neck or breast of lamb 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons flour 3 tablespoons bacon drippings 2 onions, sliced Meat stock or water 1 turnip, diced 2 carrots, diced 1 stalk celery, diced Sprig of parsley 2 cups cubed potatoes 1 Irish stew dumplings Cut the meat into small pieces, [...]