Home › Meats and Entrees › Braised Saddle of Lamb

Braised Saddle of Lamb

(Normandy.) Bone a saddle of lamb and fill it with a force-meat of bread-crumbs, onion, herbs, butter, egg, and 1/2 pound of chopped veal. Roll it, tie it, and lard the upper side with thin strips of pork. Put it in a pan with 1 pint of white stock, 2 onions, 1 carrot, some celery, parsley, and thyme. Cover with a tight lid and let it cook in the oven for 1 1/2 hours. Let it cool in the sauce, remove the fat from the latter, and reduce it by re-boiling. Dip the meat in some of the sauce and then in bread-crumbs, and brown it in the oven. Pour the sauce around, after straining it, and arrange a border of stuffed tomatoes or spinach or baked onions or potatoes, whichever is most convenient.