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About this recipe: This recipe is from the late 19th century. My grandmother brought it with her to the U.S. when she emigrated with her family from London, England. It has been passed down through our family, and is our signature family dinner. It is unusual in that the only spices used are salt and pepper. No mint jelly, please!
Roasting the lamb on a stand allows one to spread the potatoes under the lamb so they become soft and flavourful from the drippings; the secret to the unique aspect of this recipe. This is lamb in its purest taste. I'm curious if any readers have prepared lamb in this way without spices, except for salt and pepper.
Shortening is a popular ingredient used in American baking. Although we don't have an exact match here in the UK, you can experiment with vegetable shortening such as Trex which is available in supermarkets. It is also possible to have good success with margarine as a substitute.
To take the guesswork out of the cooking, you can also use a cooking thermometer. To achieve a rare cook, the internal temperature should reach 42 degrees C. For medium-rare 58 degrees C and for medium-well 68 degrees C.