Saddle of Mutton
Ingredients
Directions
Prepare
Remove the skin from the saddle of mutton.
Wrap the mutton in butcher's paper and secure it on a spit.
Use a round skewer to run through the pith and tie it to a straight spit.
Roast
Roast the mutton for 1.5 hours or longer, depending on its size.
Use a weight to balance the spit if necessary, avoiding piercing the fillets.
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 determines how long the roast needs to cook.
The step that matters
Balancing the spit. An unbalanced spit turns unevenly, so one side of the roast cooks faster and browns unevenly. Using a weight to balance it, and avoiding piercing the fillets, keeps the juices inside the meat and the roast cooking evenly.
“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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