
Saddle of Lamb

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This roast needs to be turned over during roasting so the tenderloin muscles cook in the same amount of time as the loin muscles. If you order a whole saddle from the butcher; it may arrive with the flaps still attached - it in fact looks a little like a saddle with stirrups hanging on both sides - which are the equivalent to flank steaks. Trim these off where they approach the loin muscles, and then trim the meat away from the fat, cut it into strips, and use it in the roasting pan to add to the jus. A saddle of lamb can be carved in two ways. You can carve it lengthwise into strips by first slicing the loin muscles on top and then turning the roast over and carving the tenderloins in the same way. On you can cut under and next to the loin muscles, and then cut them crosswise into rounds, or noisettes, before turning over the saddle, cutting out the tenderloins, and then slicing them. Makes 4 to 6 main-course servings.
ingredients
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serves: 4
1 (8-pound) saddle of lamb (including flaps, or one 5-pound saddle of lamb without flaps)
1 pound lamb stew meat (cut into 1/2-inch cubes or strips, if you don't have the flaps)
Salt
Pepper
1 cup broth (or water)
Nutrition Facts
Saddle of Lamb
Servings Per Recipe: 4
Amount per Serving
Calories: 246
- Total Fat: 10.3 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 704.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 5.3 g
- Sugars: 1.4 g
- Protein: 24.2 g
preparation

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