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Saddle of Lamb like Venison

4 servings

Ingredients

• 1 pcs Young, fatty saddle of lamb
• Sour milk, buttermilk, or vinegar (a little)
• Salt (a little)
• Larding bacon (a little)
• 250 g Butter
• Water (a little)
• 4 pcs Allspice berries
• 4 pcs Juniper berries
• Bread crusts (a little)
• Sour cream (a little)

Instructions

1. Have the saddle of a young, fatty lamb prepared like a saddle of venison and pound it vigorously.
2. Wash and dry, then place in sour milk, buttermilk, or vinegar for 2 to 3 days, turning frequently.
3. Afterwards, remove, skin, remove all fat, wash thoroughly, lard like venison, sprinkle with salt, and place in a pan with 250 g of boiling butter.
4. As soon as the butter browns, gradually add boiling water, add 4 allspice berries, 4 juniper berries, and a few bread crusts, and fry first slowly, then faster, basting frequently with the sauce.
5. Pour sour cream over the roast half an hour before serving.
6. This will make the sauce creamy and the roast crispy.

Modernized from a treasured 19th-century German cookbook.