No. 584 Neck of Lamb aux légumes printaniers.
Trim a nice white neck of lamb in the manner described for mutton (No. 482), keep it nice and square, run a skewer through and roast it with vegetables, make a border of young vegetables on your dish prepared as for fillet of beef (No. 554), dish the lamb in the centre, sauce over the vegetables, and serve sauce the same as for the filet de bœuf.