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Saddle of Mutton

A whole saddle of mutton roasted on a spit, wrapped in paper and balanced with a weight.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Saddle of Mutton

Ingredients

Directions

Prepare

  1. Cut off the skin from the mutton.

  2. Wrap the mutton in a sheet of paper.

  3. Secure it on a spit or skewer.

Roast

  1. Roast for 1.5 hours or longer, depending on size.

  2. Use a weight to balance if necessary.

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

Mutton saddle
Forms the main cut of meat, providing the dish's flavour and texture when roasted slowly.

“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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