Saddle of Mutton
Ingredients
Directions
Prepare
Trim off excess flank and fat from the saddle of mutton.
Press the sides in and tie with string to hold its shape.
Roast and serve
Roast the saddle of mutton until cooked to your preference.
Place the roasted saddle on the table with the tail end to the left.
Carve by making a long, deep cut parallel to the backbone.
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, providing the bulk of the dish and its rich, savoury flavour.
The step that matters
Roast the saddle of mutton until cooked to your preference. Meat continues to cook after leaving the oven, and overcooking dries out muscle fibres. Checking doneness before the saddle rests helps keep it juicy and tender.
“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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