Roast Saddle of Lamb

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Have ready a clear brisk fire.
  2. Put down the joint at a little distance, to prevent the fat from scorching.
  3. Keep it well basted all the time it is cooking.
  4. Serve with mint sauce and a fresh salad.
  5. Send to table with it, either peas, cauliflowers, or spinach.
Original Text
ROAST SADDLE OF LAMB. 754. INGREDIENTS.—Lamb; a little salt. Mode.—This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear brisk fire; put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it, either peas, cauliflowers, or spinach. Time.—A small saddle, 1-1/2 hour; a large one, 2 hours. Average cost, 10d. to 1s. per lb. Sufficient for 5 or 6 persons. Seasonable from Easter to Michaelmas. Note.—Loin and ribs of lamb are roasted in the same manner, and served with the same sauces as the above. A loin will take about 1-1/4 hour; ribs, from 1 to 1-1/4 hour.
Notes
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