Hind Saddle of Lamb, American Style

Cut off the hind saddle between the first and second ribs, remove both legs, cutting them away in a round from off the loin and toward the flanks; suppress also a thin peel covering the skin and some of the loin and kidney fat; roll the flanks over on themselves, keep them in position with four turns of twine, then run the spit between the twine and saddle; hold the latter in position with several skewers which should run through both the saddle and spit (Fig. 344), then have a sufficiently strong skewer to run into the loin marrow bone fastening it securely on the spit with a string, place over the saddle a long skewer held to the spit with two rings--one at each end of the saddle or instead of rings strong twine may be used; cover the meat with heavy buttered paper and maintain it in position with four rows of string. The cradle spit (Fig. 116) is better adapted for roasting this cut of meat; all that is necessary is to place the saddle in the middle. One hour before serving, put the saddle in the spit and tea minutes before needed, unwrap, glaze, and dress on a dish; serve with a separate half-glaze sauce (No. 413).