Saddle of mutton

About the dish

The saddle is a festive roast with the sliced meat put back on the bone and richly garnished, in the French style of presentation the book draws on.

How to make it

1. 1

   Prepare the saddle

   Chop off the saddle and wash it. Loosen half of each rib on the inside and chop it off. Knead 50 g butter with a couple of handfuls of parsley and lay it along the fillet on the inside. Draw the flap together around the parsley and tie with string.

2. 2

   Roast

   Put the roast in a roasting tin, rub with cold butter and sprinkle with a little salt. Place in a very hot oven. After ¾ hour, when the back starts to brown, pour over ¾ l boiling water. In all 1 l water is added, ½ l at a time. Roast at a steady, good heat for about 2 hours.

3. 3

   Carve

   Remove the string. Cut out the fillets and place them on one side of the dish. Loosen the meat from the back, cut it into thin slices and put them back in place.

4. 4

   Serve

   Serve on a large dish. Garnish one side with various vegetables, onions and fried potatoes, and the other with boiled macaroni, alternately sprinkled with chopped truffles and chopped hard-boiled egg yolk. Pour a little melted butter over.