The Epicure's Almanac or Diary of Good Living
March 26th : IRISH METHOD OF DRESSING EARLY LAMB
Parboil a neck or breast of house-lamb; have ready bread crumbs, sweet herbs, pepper, and salt; beat these up with as many eggs, both white and yolk, as will make the mixture sufficiently thick to adhere to the meat.
Score the joint all over deeply, and rub the seasoning well into the scores ; place it on a dish in a Dutch oven, before a good bright fire, turning it frequently for above half an hour,—the time will depend on the size of your joint.
You will find this a peculiarly delicate dish, the egg and bread crumbs absorbing the fat which is so blended with the lean of young lamb .