3539 Selle

The saddle is that part of the carcase lying between the legs and the ribs; in short the two unseparated loins. Sometimes it is made larger by leaving the two best ends attached but in this case making sure that the ends of these rib bones are cut short so as to allow the whole joint to sii nicely for cooking and presentation.

In either case, the joint should be cut to a point following a diagonal line on either side from the end of the loin where it joins the leg, to the root of the tail.

The saddle should be trimmed of all sinew and larded with salt pork fat.