• 1 saddle of lamb
• ¼ lb. (120 g.) melted butter
• salt and pepper
• flour

The butcher will prepare the saddle for you in the traditional way.

Rub the saddle with mixed salt and pepper, then dust it with flour and place it in a roasting tray. Pour the melted butter over it. Cook the meat in a preheated oven for 20 minutes at 450° F., gas mark 8, then reduce the heat to 350° F., gas mark 4, and continue roasting for 20 minutes per lb. of meat, basting it frequently. A saddle of mutton or lamb should never be overcooked and must be carefully carved. It is always accompanied by red-currant jelly.