ROAST LAMB, DANISH STYLE
Remove the fell and sprinkle with salt and pepper. Cook in a shallow
pan for one hour at 350 F, then drain off the fat. Combine an
onion, a carrot and a stick of celery, all thinly sliced, with a
bay leaf and 1-1/2 cups of beer and pour over the roast. Return to
oven and cook at same temperature for about 2-1/4 hours, basting
Strain the gravy and thicken. (garnish with cooked pepper, squash
rings, orange slices and mint jelly.