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Uuts-style roast lamb saddle
A home version of the Tsagaan Sar sheep's back
Uuts, the whole back and fat tail of a sheep, is the grandest dish of Tsagaan Sar, the Mongolian Lunar New Year: boiled, then set in the centre of the table in every Ulaanbaatar and countryside home and carved for each visitor during the days of family visits. The real thing weighs many kilos and needs a huge pot, so this home version uses a bone-in saddle of lamb with its fat, simmered first and then roasted until the fat is crisp, keeping the uuts idea of a whole, impressive cut to carve at the table. A common mistake is trimming away all the fat; in Mongolia it is the most prized part. Chef's tip: score the fat in a criss-cross so it renders and crisps evenly.
- Total time
- 170 min
- Difficulty
- hard
- Serves
- 8
Ingredients
- 16 ¾ cups water
- 3 tsp salt
- 1 onionhalved
- 1 tsp black pepper
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Method
0/5 doneStep 1: Put 5 ½ lb bone-in saddle of lamb, fat on in a large pot, cover with 16 ¾ cups water and bring slowly to the boil, skimming off the foam.
15 minStep 2: Add 3 tsp salt, 1 onion and 2 bay leaves and simmer very gently for 1¼ hours, until the meat is tender when pierced. Keep the broth for soup or bansh.
75 minStep 3: Heat the oven to 400°F (350°F fan). Lift the lamb out, pat the fat dry, score it in a criss-cross and rub with 1 tsp black pepper.
10 minStep 4: Roast fat side up for 40–50 minutes until the fat is golden and crisp and the meat is very tender.
50 minStep 5: Rest for 15 minutes. Bring to the table whole on a platter and carve slices across the back for each guest, with a cup of the hot broth.
15 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 44 g
- Carbs
- 2 g
- Fat
- 42 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does uuts-style roast lamb saddle take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of bay leaves?
- Leave it out, or a pinch of dried thyme (it's a background flavour).
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