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Saddle of Lamb
From Modern cookery, in all its branches, 1884
Serves 4
Cooking time is 1.75 to 2 hours.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
117Calories
4 gProtein
0 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.8 g
Cholesterol24 mg
Sodium15 mg
Potassium60 mg
Calcium3 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus42 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate4.8 mcg
Choline7.6 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 231. The excerpt below is the record exactly as published.
SADDLE OF LAMB. This is an exceedingly nice joint for a small party. It should be roasted at a brisk fire, and kept constantly basted with its own dripping
Cook this with the app: pantry check, scaling, and the assistant.