Grill

Many cultures like the French really dig doing fancy stuff to the saddle of lamb: deboning, wrapping it in thin pork back fat, and rolling it up with beautiful whole sprigs of herbs and such. if that's the shape of your heart, please don't let me stop you, but I think the saddle is best represented by the simple and brutally awesome mutton chop presentation made famous by the legendary New York City steak house Keens. almost cubic in form and confrontation in size, the mutton chop lets anyone who sits down in front of it know it means business. Ask your butcher for a mutton or lamb saddle chop as long as it is wide. <br /> <br />Excerpted from The Meat Hook Meat Book by Tom Mylan (Artisan Books). Copyright © 2014. Photographs by Michael Harlan Turkell.

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