{"id":4457,"slug":"lamb-steak","title":"Lamb steak","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["leg of young lamb","salt and pepper","oil","butter"],"ingredients_norm":["leg of young lamb","salt and pepper","oil","butter"],"steps":["Cut the steak crosswise from a leg of young lamb, and about one inch in thickness.","Season with salt and pepper, roll in oil and broil; or sauté in pan with butter.","Use as an entrée dish, or in place of the roast."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w13:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"251f1e4bf90a6368dd38e72dea9db4a7ac69fbd431b0622866f5338894738c78","created_at":"2026-08-02T16:37:02Z","updated_at":"2026-08-02T16:37:02Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/lamb-steak"}