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Saddle of Mutton

A roasted saddle of mutton seasoned with coarse sea salt, served with gravy and hot jelly.

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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Hang the saddle of mutton in a cool, airy place for 4 to 5 days to improve flavor.

  2. Trim off the flaps, tail, and chump end to reduce weight.

  3. Remove all excess fat from the joint.

  4. Cover the joint with greased paper.

Roast and serve

  1. Roast in a 400°F (200°C) oven for about 20 minutes per pound.

  2. Serve with good gravy and hot jelly.

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 flavor and substance.

“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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