Place the saddle, leg or shoulder on an ounce or two of butter or pork fat in a roasting dish.
Rub the joint with some softened butter and with a little garlic, some dried thyme and some highly seasoned flour.
Place the mutton in the middle of a preheated oven at 200ºC for 10 minutes. Reduce to 180ºC and cook for 20-25 minutes/lb basting three or four times in the process. A little chopped herb and a drop of claret in the bottom of the pan help the natural juices form a real good basting mix.
Dredging and Frothing
This is a lovely and rather old fashioned way of finishing any joint.
When the joint is almost cooked, sprinkle with flour and then pour over the fat with or without some cider, claret, orange or lemon juice, ale or beer. A lovely crisp surface forms as the joint finishes cooking.
The dredging can involve a variety of different ingredients. For example, adding sugar and cinnamon or nutmeg and ginger in the flour or perhaps fennel and mustard seeds or coriander and cumin adds a lovely flavour. Citrus peel that has been dried and powdered works well in the flour as well.