Flamb is an obsolete Scottish culinary term meaning to baste roasted meat — to spoon or brush fat, juices, or liquid over meat as it roasts to keep it moist and build flavour. Archaic and confined to historical Scottish cooking texts and dialect records; the modern equivalent is simply 'baste.' Interesting primarily as a historical linguistic curiosity showing French influence on Scots culinary vocabulary, likely via the Auld Alliance connection between Scotland and France.
The cook was instructed to flamb the joint regularly to keep the flesh from drying out over the long roast.
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(Scotland, obsolete) To baste roasted meat.
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