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
Hang the saddle of mutton in a cool, airy place for 4 to 5 days to improve its flavor.
Trim the joint by removing the flaps, tail, and chump end if desired.
Remove all excess fat from the joint and cover it with greased paper.
Roast and serve
Roast the mutton at 400°F (200°C) for about 20 minutes per pound until it is a nice brown color.
Serve with gravy and hot jelly, and carve into straight slices.
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; its fat and lean muscle define the dish's flavor and texture.
The step that matters
Roasting until nicely browned. Browning comes from the Maillard reaction at the meat's surface, which needs dry heat. Cooking too long at high heat can dry the lean meat, so the timing per pound matters.
“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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