Skip to main content
Main

Saddle of Mutton

A saddle of mutton roasted on a spit after being wrapped in paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Saddle of Mutton

Ingredients

Directions

Prepare

  1. Neatly cut off the skin from the saddle of mutton.

  2. Wrap the mutton in a sheet of paper.

  3. Secure it on a spit or skewer, tying it well.

  4. Use a weight on one side if needed for balance.

  5. Avoid running the spit through the fillets.

Roast

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

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 mutton
Provides the main meat, whose size sets how long the roast needs.
Paper
Wraps the meat to shield its surface and help keep moisture in during 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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes