Note: For this recipe, order a saddle of lamb and ask the butcher to bone it, saving the bones for stock. To make lamb stock, brown the bones and some chopped onions, carrots and celery in a hot oven. Transfer the roasted bones and vegetables to a stock pot, add a bouquet garni (sprigs of parsley and thyme tied together with string), peppercorns and water to cover. Simmer for 3 to 4 hours, strain and refrigerate.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.