Saddle of Lamb / Cannon of Lamb Recipes Needed
Discussion
I'd start by trimming up half of the saddle, no sinew or fat, just pure meat. You might not want to split it so maybe a slightly more subtle approach.
We used to just microwave spinach leaves laid out on a plate then spread these on to the ham layered up on cling to wrap around the lamb.
I can't remember exactly how I did the one in the pic but if I was doing it with a cannon I would seal the cannon with clarified butter before wrapping. Pack the whole thing up tight in cling.
If you have a sous vide setup this would be the best answer or just poach (from cold) in hot water for 20 minutes. Not even simmering, just hot, circa 50 degrees.
Chill down and when you want it brown in a pan or hot oven for a few minutes and carve.
For the veg compression, that's carrot, swede, parsnip and potato cooked in stock and pressed over night.
Can't remember what the puree was. I did post the whole process a few years back.
We used to just microwave spinach leaves laid out on a plate then spread these on to the ham layered up on cling to wrap around the lamb.
I can't remember exactly how I did the one in the pic but if I was doing it with a cannon I would seal the cannon with clarified butter before wrapping. Pack the whole thing up tight in cling.
If you have a sous vide setup this would be the best answer or just poach (from cold) in hot water for 20 minutes. Not even simmering, just hot, circa 50 degrees.
Chill down and when you want it brown in a pan or hot oven for a few minutes and carve.
For the veg compression, that's carrot, swede, parsnip and potato cooked in stock and pressed over night.
Can't remember what the puree was. I did post the whole process a few years back.
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