Saddle of Mutton
Ingredients
Directions
Cut long, thin slices from the tail to the end, starting close to the backbone.
If the joint is large, divide the slice.
Cut some fat from the sides.
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.
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