Definition:
A cut of meat (most often lamb, mutton, veal or venison) that is the unseparated loin (from rib to leg) from both sides of the animal. The saddle is a very tender cut and makes an elegant (but expensive) roast.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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