Jeni Wright, Eric Treuille, Le Cordon Bleu

Saddle

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
A tender cut (usually of lamb, mutton or veal), of unseparated loin (from rib to leg). The cut is expensive, and prized for its appearance.

© 1996 All rights reserved. Published by Le Cordon Bleu.