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.
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