Rabbit with Lavender

• saddle from a 3½ lb / 1.60 kg rabbit
• 4 oz /

Carefully remove the two fillets and flaps from each side of the backbone, scraping down from the backbone and over the ribs with a sharp knife. Trim the two pieces to regular shapes. Place the fillets side by side, flaps overlapping, leaving a ‘channel’ for the stuffing. Mix the ricotta, cucumber, parsley and seasoning, and lay it between the two fillets. Slide seven or eight pieces of string