Recipes > Meat > Lamb > Roast Saddle of Lamb

Roast Saddle of Lamb


This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear brisk fire; put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it, either peas, cauliflowers, or spinach.

Time: A small saddle, 1 1/2 hour; a large one, 2 hours.

Sufficient for 5 or 6 persons.

Seasonable from Easter to Michaelmas.

Note: Loin and ribs of lamb are roasted in the same manner, and served with the same sauces as the above. A loin will take about 1 1/4 hour; ribs, from 1 to 1 1/4 hour.


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The Book of Household Management (1861).

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