Recipes > Meat > Mutton > Roast Saddle of Mutton

Roast Saddle of Mutton

While saddle is the name applied to the hind quarters of lamb and mutton, this term, as used in the cooking of such meat, refers to the piece that consists of the two sides of the loin cut off in one piece. It may be cut with or without the flank. In either form, it is rolled and then skewered or tied into shape.

Instructions

To roast such a piece, remove all superfluous fat, dredge with flour, salt, and pepper, place in a pan, and sear in a hot oven. Then reduce the heat, place a small quantity of water in the pan, and bake for 2 1/2 to 3 hours, basting from time to time during this cooking process. Serve with or without mint sauce, as desired.

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Source

Woman's Institute Library of Cookery, Volume 3.


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