Roast Saddle of Mutton
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Trim off all unnecessary fat from the saddle of mutton.
Wrap the saddle tightly in greased paper and tie it securely.
Roast and serve
Roast in a 400°F (200°C) oven, basting frequently, for 15 minutes per pound.
Within 30 minutes of serving, remove the paper and brown the mutton.
Serve with hot clear gravy.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Saddle of mutton
- Forms the main cut of meat, whose fat and lean muscle set the flavour and juiciness of the roast.
- Gravy
- Adds moisture and savoury flavour to the sliced meat at serving.
The step that matters
Browning the mutton after removing the paper. The paper keeps the meat moist while it roasts, but browning needs dry, direct heat. Doing this within 30 minutes of serving gives a crisp, browned surface before the meat cools and the surface softens.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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