Double or Saddle of Lamb with the Legs and Potato Croquettes

Cut half a lamb crosswise that is the entire saddle with the two legs, leaving one of the ribs attached to the saddle, saw off the knuckle of the leg bones, make a handle two inches long by removing the meat and scraping the bone well; roll the flanks under, tie the loin with three rounds of string having a knot at each round, then wrap the meat in a very heavy buttered paper and let roast either on the spit or in the oven. Unwrap it fifteen minutes before serving so as to brown it nicely, then dress and glaze, garnish around the dish with potato croquettes (No. 2782) and decorate both legs with paper frills (No. 10); serve separately a rather light half-glaze sauce (No. 413).