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Roast Saddle of Lamb

A lamb saddle roasted with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Roast Saddle of Lamb

Oven, in the book's wordsA moderately hot oven

Ingredients

Directions

The book says “a moderately hot oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

  1. Sprinkle coarse sea salt on the saddle of lamb.

  2. Roast it in front of a brisk fire or in a moderately hot oven at 350°F (175°C).

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
Is the main cut, providing the meat that is roasted to be served.
Coarse sea salt
Seasons the surface of the lamb before roasting.

“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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