https://cunnan.lochac.sca.org/index.php?title=Garlic_lamb_(recipe)&feed=atom&action=history
Garlic lamb (recipe) - Revision history
2024-03-28T13:08:50Z
Revision history for this page on the wiki
MediaWiki 1.39.3
https://cunnan.lochac.sca.org/index.php?title=Garlic_lamb_(recipe)&diff=19160&oldid=prev
Conrad Leviston at 05:42, 6 August 2005
2005-08-06T05:42:35Z
<p></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 16:42, 6 August 2005</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 4:</td>
<td colspan="2" class="diff-lineno">Line 4:</td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*4-5 lb. boneless leg of lamb </div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*4-5 lb. boneless leg of lamb </div></td>
</tr>
<tr>
<td class="diff-marker" data-marker="−"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>*7 large <del style="font-weight: bold; text-decoration: none;">[[clove]]s</del> [[garlic]] </div></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>*7 large <ins style="font-weight: bold; text-decoration: none;">cloves</ins> [[garlic]] </div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*1-2 teaspoons fresh packed [[rosemary]] leaves </div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*1-2 teaspoons fresh packed [[rosemary]] leaves </div></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*1 teaspoon [[salt]]</div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>*1 teaspoon [[salt]]</div></td>
</tr>
</table>
Conrad Leviston
https://cunnan.lochac.sca.org/index.php?title=Garlic_lamb_(recipe)&diff=10505&oldid=prev
Conrad Leviston: Category:recipes
2004-11-10T23:54:58Z
<p><a href="/index.php?title=Category:Recipes" title="Category:Recipes">Category:recipes</a></p>
<table style="background-color: #fff; color: #202122;" data-mw="interface">
<col class="diff-marker" />
<col class="diff-content" />
<col class="diff-marker" />
<col class="diff-content" />
<tr class="diff-title" lang="en">
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 10:54, 11 November 2004</td>
</tr><tr>
<td colspan="2" class="diff-lineno">Line 28:</td>
<td colspan="2" class="diff-lineno">Line 28:</td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>To serve, slice the lamb and serve with the skimmed pan juices. Garnish with parsley, if desired.</div></td>
<td class="diff-marker"></td>
<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>To serve, slice the lamb and serve with the skimmed pan juices. Garnish with parsley, if desired.</div></td>
</tr>
<tr>
<td colspan="2" class="diff-empty diff-side-deleted"></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><br /></td>
</tr>
<tr>
<td colspan="2" class="diff-empty diff-side-deleted"></td>
<td class="diff-marker" data-marker="+"></td>
<td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Category:recipes]]</div></td>
</tr>
</table>
Conrad Leviston
https://cunnan.lochac.sca.org/index.php?title=Garlic_lamb_(recipe)&diff=6999&oldid=prev
Update at 21:44, 20 June 2003
2003-06-20T21:44:01Z
<p></p>
<p><b>New page</b></p><div>'' '''Platina's De Honesta Voluptate''', translated by Elizabeth Andrews, 1967''<br />
<br />
Original recipe is for [[goat]], although [[lamb]] goes quite nicely.<br />
<br />
*4-5 lb. boneless leg of lamb <br />
*7 large [[clove]]s [[garlic]] <br />
*1-2 teaspoons fresh packed [[rosemary]] leaves <br />
*1 teaspoon [[salt]]<br />
*Freshly ground [[pepper]]<br />
*2 tablespoons [[lard]] <br />
*1 1/2 teaspoons [[verjuice]]<br />
*1 [[egg]] yolk, lightly beaten <br />
*2 cloves garlic, crushed <br />
*1/8 teaspoon [[saffron]] threads <br />
*Finely chopped flat-leaf [[parsley]]<br />
<br />
#Preheat oven to 450�.<br />
#Cut off as much of the fat from the leg of lamb as possible, and rinse well.<br />
#In a small food processor (''they would have used it if they'd had it!'), finely mince the [[garlic]], [[rosemary]], [[salt]] and [[pepper]].<br />
#Mix in the [[lard]], and rub this mixture over all surfaces of the lamb.<br />
#Roll the lamb back into its original shape, place in a baking dish and place in the oven.<br />
#Immediately reduce the temperature to 325� and continue baking 30 minutes per pound of lamb.<br />
#After the lamb has cooked for at least an hour, mix the basting sauce:<br />
##Steep 1/8 teaspoon saffron threads in several tablespoons of the pan juices and 1 1/2 teaspoons verjuice.<br />
##Add 2 cloves of crushed garlic, a few grinds of pepper and one slightly beaten egg yolk.<br />
#Mix this throughly and baste the lamb with it.<br />
#Continue to baste the lamb periodically with the pan juices until done. <br />
<br />
To serve, slice the lamb and serve with the skimmed pan juices. Garnish with parsley, if desired.</div>
Update