Cut slices from the roast lamb and then line a large platter with crisp leaves of lettuce.  Place on the platter the slices of meat.  Serve with mint or currant jelly.  Use the uneven pieces for curry of lamb or a baked emince of lamb, with green peppers and vegetable salad.

LAMB BOILED WITH RAVOLI

Have the butcher cut for stewing one pound of the neck of lamb.  Wash and place in a saucepan and add

  Three pints of cold water,
  One faggot of soup herbs,
  One carrot, cut very fine,
  Two onions, chopped fine.

Cook very slowly until the meat is tender and then strain off the broth.  Cool, then pick the meat from the bones.  Chop the meat very fine and add

  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  Two onions, grated,
  One green pepper, chopped fine,
  One egg.

Mix thoroughly and then prepare a dough as follows:  Place in a mixing bowl

  Two cups of flour,
  One teaspoon of salt,
  One teaspoon of paprika,
  Three tablespoons of finely minced parsley.

Mix by rubbing between the hands and then use one large egg and five tablespoons of water to make a dough.  Knead until very smooth and then roll out as thin as paper.  Cut into four-inch squares and brush the edges with water.  Place a spoonful of prepared meat on the dough and then fold over and press the wet edges of the pastry tightly together.  When all are ready drop in a large saucepan of boiling water.  Cook for fifteen minutes and then lift with a skimmer; place in a dish and pour over the heated and seasoned lamb broth; then sprinkle over all four tablespoons of grated cheese and two tablespoons of finely minced parsley.

LAMB HARICOT

Soak one pint of lima beans overnight and then look over carefully in the morning.  Parboil and then place in a baking dish with

  One-half cup of diced onions,
  One pound of neck of mutton cut into cutlets,
  One cup of canned tomatoes.

Season with salt and pepper and add sufficient boiling water to cover all.  Place in a moderate oven and bake for three hours.

INDIVIDUAL LAMB POTPIES

Mince the meat left on the leg of lamb.  Place in a saucepan and cover with cold water, adding

  One carrot, diced,
  Four onions,
  Four potatoes cut in halves.

Cook slowly until the vegetables are soft; lift the onions and potatoes and thicken the gravy and season with

  Two teaspoons of salt,
  One teaspoon of pepper,
  One green pepper, chopped fine,
  One tablespoon of Worcestershire sauce.

Place portion of the meat, two potatoes, one onion and some gravy in individual baking dishes.  Cover with a crust of pastry and bake in a moderate oven for twenty minutes.