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Roasted Saddle of Lamb

The saddle of lamb is simply the two loins cut off before the carcass is split open down the back; it is best when roasted before an open fire, but it may be cooked in a very hot oven. If medium size it will cook in an hour and a half, but if large it will require two hours. It should first be exposed to intense heat until browned, then seasoned with salt and pepper, and every fifteen minutes should be basted with the drippings, which fall from it; about a half hour before the loin is done make a sauce for it as follows: Peel two large cucumbers, cut them in slices, and place them in salted cold water. Peel and slice one medium-sized onion, place it in a saucepan with the cucumbers, with enough gravy to cover, and let them stew for fifteen minutes; season highly with salt and pepper and a tablespoonful of lemon-juice or vinegar. When the lamb is cooked dish it on a hot dish, garnish with cucumbers, and serve the sauce in a gravy-boat with it.

Roasted Saddle and Leg of Lamb Wash, salt and flour the meat and put it in a bakingpan in a hot oven to roast, basting often until done. Place it on a hot dish and serve it with mint sauce.