Roast Saddle of Rabbit, Boned and Stuffed with Herbs and Ricotta

• 1 large rabbit, about 3 lb / 1.35 kg when skinned
• salt
• freshl

Ask the butcher to joint the rabbit, leaving the saddle whole. Use the legs for pâté or in a casserole. Bone the saddle by cutting with a sharp knife on each side of the backbone and scraping along and down over the ribs, easing the flesh off the bones. When you have finished, you should have two long fillets of lean meat, each with a thin flap. Season the meat lightly, and lay one piece next t