Roast Saddle of Mutton

Preparation info
    • Difficulty


    • Ready in

      2 hr 30

Appears in

By Eliza Acton

Published 1845

  • About


This is an excellent joint, though not considered a very economical one. It is usual for the butcher to raise the skin from it before it is sent in, and to skewer it on again, that in the roasting the juices of the meat may be better preserved, and the fat prevented from taking too much colour, as this should be but delicately browned. In less than half an hour before the