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Roast Saddle of Mutton

The saddle is what the name implies - the back. In large pieces the tail is included.

Wipe meat; remove pink skin, kidneys, and fat. Fold flanks inside and tie in shape. Place on rack; dredge meat and pan with flour, and sprinkle with salt and pepper. Cook in hot oven; allow ten minutes to the pound basting frequently.

Serve with currant jelly sauce.