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Lamb, Boast Saddle of

A lamb saddle braised with bacon and stock, served with stewed peas, spinach, or cucumbers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Lamb, Boast Saddle of

Ingredients

Directions

Prepare

  1. Line the bottom of a stewpan with a few slices of fat bacon.

  2. Place the saddle of lamb in the pan and cover it with more bacon.

Simmer and glaze

  1. Pour in the stock and simmer gently for 2 hours.

  2. Remove the meat, dry it, and strain the gravy.

  3. Reduce the gravy to a glaze and coat the meat with it.

Serve

  1. Serve the lamb on a bed of stewed peas, spinach, or stewed cucumbers.

Recipe from a historical cookbook (Internet Archive).

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 lamb
The main cut, which becomes tender and juicy during slow, gentle simmering.
Thin slices of fat bacon
Fat that bastes the lamb and adds savoury flavour as it renders.
Stock
Liquid that gently cooks the meat and becomes the base of the gravy and glaze.

The step that matters

Simmer gently, do not boil. Vigorous boiling toughens meat and can break the joint apart. A gentle simmer lets connective tissue soften slowly, so the lamb stays tender and moist for the glaze.

“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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