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First remove the skin and trim away all superfluous fat, but leave the kidneys in their place. Now turn the flaps, or the thin sides of the meat underneath the joint, and bind round with two or three lengths of tape or string. Curl the tail over the back and fix it in position with string, or with a small skewer. Then roast and serve the saddle as directed for Roast Mutton (Recipe 893), keeping it well basted. Watercress is frequently used as a garnish. Notes. — The bones in a saddle of mutton are never jointed, as the carving is done the length way of the joint. Sometimes the flap part is cut off before cooking and used for a separate dish, such as epigrams of mutton, Irish stew, &c. 898. Roast Lamb The fore-quarter, hind-quarter, saddle, loin, od shoulder are the favourite joints for roasting. The fore-quarter is considered the most delicate part, but the hind-quarter the most economical. Lamb does not require to be hung in the same way as mutton, and it must not on any account be allowed to become high. Prepare the meat carefully and joint it where necessary. Roast it according to general directions given on p. 207. As some parts of the joint may be very thin, these should be covered with two or three folds of paper, and the basting must be frequent to prevent their being dried up. Lamb must always be well cooked, as otherwise it is unwholesome, and it should be served with good clear gravy and mint sauce. Young spring vegetables, such as new potatoes, green peas, or asparagus, are the usual accompaniments to roast lamb, but many other vegetables and also salads are appropriate. Lamb is also very good served cold with a salad. When the fore-quarter is served it is usual to raise the shoulder from the ribs and put this latter aside for serving cold. A great deal of frozen lamb is now sold, and perhaps of all meats it is the most successfully treated in this way. It is of course much cheaper than the home-grown, and can be obtained all the year round. After careful thawing (see p. 205) it may be treated in the same way as fresh lamb. 899. Braised Breast of Mutton 3 lbs. breast of mutton. Veal stuffing. Stock. Flavouring vegetables. A small piece of glaze. Seasoning. First remove the skin and some of the fat from the mutton, then bone it. Spread the meat out on a board and flatten it with a cutlet bat or rollingpin. Trim again if necessary, wipe it with a damp cloth on both sides and season with pepper and salt. Then prepare some veal stuffing (Recipe 1281), lay it in the centre of the mutton, roll up and sew together with a needle and fine string. Place a bed of mixed vegetables — carrot, turnip, onion, and celery — at the bottom of a large stewpan, barely cover it with stock and bring to the boil. Lay the meat on the top of this, cover with greased paper, and put a tight-fitting lid on the pan. Cook slowly by the side of the fire or in the oven until the meat is tender, turning the roll once during this time. To Serve Hot. — Lift the meat on to a hot dish and draw out the string. Strain the liquid from the vegetables and serve them round the dish. Return the liquid to the saucepan, add to it a small piece of glaze, and when melted pour this gravy over the meat. Serve red-currant jelly separately.