2825 Saddle

Although occasionally braised, the saddle of mutton or lamb is most frequently served roasted. The widely prevalent practice of larding the saddle with strips of fat is completely wrong; it is preferable to leave it in its natural state.

Suitable garnishes for braised or roast saddle are: Boulangère, Dauphine, Duchesse, Bouquetière, Bristol, Frascati, Gnocchis à la Romaine, Jardinière, Japonaise, Provençale, Renaissance, Richelieu, Sarde, Saint-Florentin, Saint-Germain.