Roast Saddle of Mutton is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a saddle of mutton that's roasted and finished by dusting with flour and basting with melted butter. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Saddle of Mutton.
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This is a classic recipe for a Victorian version of Roast Saddle of Mutton 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. 425.—ROAST SADDLE OF MUTTON.
In the selection of a saddle or, indeed, of any other joint of mutton, follow the instructions given in the preceding article; and, as regards the roasting, take the same precautions, bearing in mind, that about an hour and a half will suicide to roast a saddle weighing about ten pounds.
Note.—Great diversity of opinion exists as to which is positively the best method of carving a saddle of mutton and so determinately convinced are both advocates on this knotty question, that with all my experience in these matters, I am loth to pronounce a verdict ;—not from any fear of finding myself in a minority on either side, for I believe that in this case, at least, numbers are equally balanced; but for this reason—that I well know that nobody is ever convinced by controversy.—Notwithstanding all that precedes, I must just venture most humbly to explain why I advocate the transverse—instead of the long—or parallel cut. Everybody may easily acquaint himself with the fact that the filaments or fibres of the grain of the meat run parallel with the spine-bone of a saddle of mutton ; and, consequently, that with the elongated slice so cut,—when divided on the plate into morsels for mastication,—the teeth must necessarily meet with a greater amount of resistance when they have to cut through a mass of close fibres, which in this form are presented for their incision, than would be the case if each side of the saddle were to be cut out in slanting slices—cutlet-wise, by making an incision along the spine-bone, and then cutting the slices from that line—crosswise, through the sides. By this means you obtain a slice of mutton with its fair accompaniment of delicate skirt fat ; and from the very fact that the fibres are being severed crosswise, the teeth have only to press lightly in order to devoid the morsel, and are consequently relieved from much labour. What is infinately of more consequence, the meat by this simple and much more economical mode of carving, has a better chance of eating tender ; and besides that, every guest is served with fairness.
Modern Redaction
Ingredients:
1 saddle of mutton
4 tbsp plain flour
sea salt
100g butter, melted
Method:
Take a well-hung saddle of mutton and remove any membranes and excess fat. Saw off the shank bone then place on a roasting tin. Cover with baking parchment and transfer to an oven pre-heated to 200°C. Cook for 30 minutes then reduce the oven temperature to 180°C and cook for 25 minutes per 500g, basting every 10 minutes with the pan juices.
About 10 minutes before the end of the cooking time, remove the joint from the oven, take off the paper and dust all over with plain flour and salt. Return to the oven and using a spoon pierced with holes drizzle over the hot melted butter so that the flour froths up and browns.
Allow to finish cooking, remove the joint from the oven and allow to rest for 20 minutes, covered with kitchen foil then serve.
