Saddle of Mutton

By the RecipeCafe Archives

Ingredients

• 1 saddle of mutton (dressed at market)
• 1 Salt, to taste
• 1 Freshly ground black pepper, to taste
• 1 All-purpose flour, for dredging
• 1 Currant jelly, for serving

Instructions

1. 1. Heat the oven to 425°F (220°C). Have the butcher dress the saddle of mutton at the market before bringing it home.
2. 2. Wipe the meat dry with a clean cloth or paper towels. Sprinkle all surfaces generously with salt and pepper.
3. 3. Place the saddle on a rack set inside a roasting pan (a 14 x 10-inch / 35 x 25 cm pan is appropriate for a standard saddle). Dredge the meat and the bottom of the pan with flour.
4. 4. Roast in the preheated 425°F (220°C) oven for 1 hour 15 minutes, basting every 15 minutes with the drippings that collect in the pan. The roast is done when the internal temperature reaches 145°F (63°C) for medium — the exterior will be deeply browned and the juices, when the meat is pierced, will run pale pink.
5. 5. To carve: cut thin slices parallel to the backbone, then slip the knife under each slice and separate it from the ribs.
6. 6. Serve with currant jelly alongside.