Saddle of Mutton
Ingredients
Directions
Prepare
Remove the skin from the saddle of mutton using a knife.
Skewer the flaps under the saddle.
Run a lark spit through the spinal marrow-bone and attach it to a larger spit.
Roast and serve
Roast the saddle for about 1 hour and 45 minutes.
Carve the meat according to the grain and serve with fresh hot gravy.
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
- Provides the main meat; roasting browns the surface and tenderizes the lean muscle as it cooks.
The step that matters
Roast the saddle for about 1 hour and 45 minutes. Mutton is lean, so overcooking dries out the muscle fibres. Checking doneness near the end of the time helps keep the meat juicy.
“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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