Double Baron or Saddle, Roasted

The double of mutton is the back hip part with the leg on which the saddle with about seven of the ribs is left adhering (Fig. 340). Select a good sheep not to large, but young and fat, remove the skin and suppress the fat; cut several incisions on the fat to facilitate and equalize the cooking, then lay it in a copper pan and cook in a moderate oven; the meat must be left rare, then salt it over. Dress and decorate the leg bone with paper frills (No. 10), pouring a clear gravy (No. 404), on the bottom of the dish. The baron and saddle are to be cooked the same way and served the same; they differ only in cut. The baron is taken from the loin end as far as the first rib (Fig. 340). The saddle is the whole hind part of the mutton without the legs.