Roast Saddle Of Mutton(welsh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Welsh | Meat, Mutton | 6 | Servings |
INGREDIENTS
| 1 | Saddle of Welsh lamb | |
| 1 oz flour | ||
| 1 | Pinch of rosemary | |
| 2 oz dripping | ||
| 1 | Pinch of thyme | |
| 1/4 pt cider | ||
| 1 | Pinch of parsley | |
| 2 pt water | ||
| 1 | Pinch of nutmeg | |
| salt and pepper |
INSTRUCTIONS
LLWYNAU CIG DAFAD RHOST Wash and rub the joint with salt and pepper, the herbs and nutmeg. Coat with dripping and cover the top with flour. Place in a roasti~g tin and cook in a hot oven aliowing 20-25 minutes per Ib. and 20 minutes over. Begin at 425/F. to 450/ F, Mark 7 or 8, and reduce to 400/F. or Mark 6 after 30 minutes. Baste during cooking and 15 minutes. before the end, baste and add moreflour. Remove excess liquid fat, add the cider and water and continue cooking for 15 minutes. Posted to MM-Recipes Digest V4 #253 by "ray.watson" <ray.watson@ukonline.co.uk> on Mon, 16 Sep 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 191
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.5mg
Potassium: 62.6mg
Carbohydrates: 40g
Fiber: 1.6g
Sugar: <1g
Protein: 5.4g