Roast Saddle of Limb
Sprinkle a saddle of lamb with salt, spread it with good fat, and put it in a roasting pan with ½ cup water. Roast the saddle in a hot oven (425° F.), basting frequently. If too much fat cooks out of the lamb, skim it from the pan. Replenish the water as necessary. Roast for about 1 ½ hours or allow about 15 minutes per pound. Remove the lamb from the pan and make pan gravy.
Roast Loin or Rack of Veal
Sprinkle a loin or rack of veal with salt, put it in a roasting pan, and spread it with good fat. Roast the meat in a moderate oven (375° F.) for about 18 to 20 minutes per pound, adding water to the pan if the fat tends to scorch. Baste often during the cooking. Test carefully by piercing a thick section and make sure that the juice that comes out is clear and colorless. Any tinge of pink means that the meat must be cooked longer because veal should always be well-done.
Roast Loin of Pork
Sprinkle a loin of pork with salt, put it in a roasting pan. and roast in a moderate oven (375° F.) for about 20 to 25 ! minutes per pound, or until the meat tests done, basting often. Remove the excess fat from the pan and add a little water if the fat tends to scorch. Serve with pan gravy.
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