A cut of meat (most often lamb, mutton, veal or venison) that is the unseparated loin (from rib to leg) from both sides of the animal. The saddle is a very tender cut and makes an elegant (but expensive) roast.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce
- Roasted Venison Loin, Grains, Parsnip Puree, Sauce Poivrade
- Carre de Porc Farci
- Rabbit Cacciatora
- Leg of Venison with Mushroom Spaetzle and Pear Brandy Braised Cabbage