Saddle of Baby Lamb with Foie Gras

Start by boning the saddle completely from the underside. Leave the skin intact and season lightly.

Season the foie gras and marinate for 4 hours in Madeira. Tie in muslin and poach for 18 minutes in good stock (stock is made by boiling the bones from the boned saddle, boil and simmer for 4 hours with an onion, salt and pepper). Leave to cool in the liquor.

When cold, remove the foie gras, place it on the centre of the saddle and re-form into its original shape. Tie with string and roast slowly in butter with the rosemary.

While the saddle is cooking, make some stock with the braised veal and calfÕs foot. Add 2cups/1pt/560ml of this stock to the liquor left in the pan in which the saddle was cooked. Boil for 2 minutes.

When the saddle is cooked, remove the string and place it in an oval casserole. Pour the stock over, leave to settle for a few minutes then remove the fat which will have formed on top. Serve in the casserole.