Roast Lamb

—The parts of the lamb which are used for roasting are usually the hind quarters, although all of the parts are roasted at times. The average composition of a number of samples of lamb roast is given in the following table:

Water, 58.56 percent

Solids, 41.44 „

Nitrogen, 4.91 „

Phosphoric acid, .61 „

Sulfur, .28 „

Fat, 9.12 „

Ash, 1.30 „

Protein, 30.71 „