The saddle is what the name implies—the back. In large pieces the tail is included.
Wipe meat; remove pink skin, kidneys and fat. Fold flanks inside and tie in shape. Place on rack; dredge meat and pan with flour, and sprinkle with salt and pepper. Cook in hot oven; allow ten minutes to the pound basting frequently.
Serve with [Currant Jelly Sauce].
Crown Roast
Or Rack of Mutton. Prepare the loin as for French chops and arrange like a crown, rolling the loin backward. Tie securely. Cover each chop bone with thin strip of salt pork to prevent burning. Place on rack in dripping pan with a bowl in center of the crown to preserve its shape. Dredge with flour, sprinkle with salt and pepper, basting frequently, and allowing nine minutes to the pound for roasting.
Serve on hot platter, with potato balls, green peas, French fried potatoes, or purée of chestnuts in center of crown. Paper frills on chop bones and parsley around the base.
Breaded Lamb or Mutton Chops
Prepare loin or French chops as for broiling. Dip in crumbs, egg and crumbs and fry in deep fat. Drain on brown paper and serve.