Baked Saddle of Lamb

Ingredients

• a nice saddle of Lamb
• pepper
• salt
• flour
• a buttered paper

Method

1. 1

   Trim off all the pink and superfluous fat from the saddle of lamb, remove the end of the ribs, and rub the inside with salt.

2. 2

   Roll the flank under and sew it across the middle.

3. 3

   Sprinkle with pepper, salt, and flour, and place it in the baking-pan inside up.

4. 4

   Baste frequently until the fat is crisp and brown, then turn the meat and cook the other side covered with buttered paper.

5. 5

   When cooked, serve with rich gravy and mint sauce.

Nutrition per serving

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 205. The excerpt below is the record exactly as published.

Baked Saddle of Lamb. —Having selected a nice saddle of Lamb, trim off all the pink and superfluous fat, remove the end of the ribs, the cord, and veins along the back, wipe and rub the inside with salt, roll the flank under on each side, and sew it across the middle. Sprinkle pepper, salt, and flour over, and put it in the baking-pan with the inside up in order to thoroughly cook the fat. Baste and dredge it frequently ; when the fat is crisp and brown, turn the meat and cook the other part, having previously tied a buttered paper

Cook this with the app: pantry check, scaling, and the assistant.