Roast Saddle of Lamb
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- Lamb
- a little salt
Instructions
- This joint is now very much in vogue, and is generally considered a nice one for a small party.
- Have ready a clear brisk fire;
- put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking.
- Serve with mint sauce and a fresh salad, and send to table with it, either peas, cauliflowers, or spinach.