Braise the saddle but only half cook it. Remove the fat then cover the saddle with a fairly thick layer of Matignon and again with slices of salt pork fat or thin slices of raw ham. Envelop the whole saddle in thick caul or in a double thickness of caul if necessary. Re-tie with string and braise for a further two hours in a moderate oven.
When cooked, remove the string and present the saddle as it is accompanied with the braising liquid after first removing the fat, passing through a fine strainer and reducing it.
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