The value of Roast Saddle of Mutton comes from its incredible value. Mutton, much less expensive, is just as tasty as lamb. This is some of Scotland’s best cookery.
Roast Saddle of Mutton
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1 saddle of Scottish lamb
- 1 pinch of rosemary
- 1 pinch of thyme
- 1 pinch of parsley
- 1 pinch of nutmeg
- 1 ounce flour
- 2 ounces pan drippings
- 1/4 pint cider
- 2 pints water
- black pepper
- Wash and rub the joint with salt and pepper, the herbs and nutmeg.
- Coat with dripping and cover the top with flour.
- Place in a roasting tin and cook in a hot oven allowing 20 to 25 minutes per pound and 20 minutes over.
- Begin roasting at 425 degrees F. and bring to 450 degrees F, Mark 7 or 8, and reduce to 400 degrees F. or Mark 6 after 30 minutes.
- Baste during cooking and 15 minutes. Before the end, baste and add more flour. Remove excess liquid fat, add the cider and water and continue cooking for 15 minutes.
Unlike lamb, mutton tends to be dry, and sometimes tough. It will also have a stronger, game-like scent. To cure these issues, make sure your saddle of mutton is wrapped nicely in fat, be it from the mutton or bacon to help reduce the dryness. To cure the scent, this recipe calls for both herbs and spices, which also add a .nice flavor to the meat.