Saddle of Mutton— Roasted, Plain
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Trim and pare the saddle of mutton, lifting off the upper skin.
Make one slight incision in the middle and three on each side.
Tie it firmly with three strings to retain its shape and season with a pinch of salt.
Roast
Place the saddle in a roasting pan with 1/2 cup of cold water.
Roast in a 350°F (175°C) oven for 45 minutes, basting frequently with its own gravy.
Serve
Serve on a very hot dish, skim off the fat, strain the gravy into a sauce bowl, and serve separately.
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 body of the dish, with its meat cooking to tenderness in the oven.
- Cold water
- Sits in the pan with the meat and helps form a gravy as the juices collect.
The step that matters
Basting frequently with its own gravy. Basting spreads juices over the surface during roasting, which keeps the outer meat from drying out and helps build flavour in the pan drippings.
“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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