Braized Saddle of Lamb is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a saddle of lamb that's boned, stuffed, rolled and braised in white stock on a bed of vegetables before being served garnished with truffles, cock's combs and fried mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: Braized Saddle of Lamb.
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This is a classic recipe for a Victorian version of Saddle of Lamb Braized that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 436.—SADDLE OF LAMB BRAIZED.
For this purpose it is necessary to bone, that is to say, to remove all the bones from the saddle of lamb ; and when this has been effected without injury to the upper part of the skin of the saddle, let it be filled in with forcemeat, or Godiveau, No. 190 : this is to be securely fastened in, by neatly and carefully rolling up the forced saddle of lamb in a napkin spread with butter, and then again, by tightly securing the ends with tied string. The saddle thus far prepared, must be braized in white stock, with the usual complement of stock vegetables, for about an hour and a half ; and when done, and taken out of the braize, must be left in the napkin, and pressed between two dishes with a fourteen-pound weight on the top dish : the saddle must be allowed to remain in the cold until set quite firm ; it may then be removed from the napkin, slightly trimmed, made hot in a little of the stock without boiling (as that might deform it), placed on its dish, garnished round with four lamb's-breads larded, and four decorated quenelles, placed alternately, some truffles, cocks combs, and button mushrooms ; glaze the saddle, pour some Allemande sauce round the base, and serve. Note.—Saddles of lamb prepared in this fashion may also be garnished with any kind of dressed vegetables.
Modern Redaction
Ingredients:
1 saddle of lamb, boned (be careful not to break the skin whilst boning)
300g Godiveau, for stuffing
2l white stock
2 carrot, sliced into lengths
2 celery sticks, halved
2 turnips, peeled and halved
1 onion, halved
truffles, to garnish cock's combs, to garnish
fried button mushrooms, to garnish
Method:
Butterfly the saddle open then spread the godiveau stuffing over the meat. Roll the meat up tightly in a double layer of cheesecloth spread with butter. Tightly wrap the cloth about the rolled saddle and tie the ends securely with butcher's twine so that the meat is secured in the cloth.
Place in a braising dish and pour over the white stock before adding the vegetables. Bring to a boil, reduced to a simmer, cover and cook for about 90 minutes, or until the meat is tender and cooked through. When done, remove the meat from the pan and sit between two dishes. Put about a 6kg weight on the top and set aside until the mat is completely cold and firm.
At this point, unwrap the saddle from its binding, trim it neatly then take about 600ml of the cooking liquid and bring to a boil. Place the rolled saddle in this, bring to a simmer, cover, cook gently for about 30 minutes, or until heated through. Remove the meat and arrange on a serving dish. Garnish with truffles, cock's combs and fried button mushrooms. Pour a little Allemande sauce around the base and serve. If desired, the rolled saddle can also be glazed.
