Saddle of Lamb – Bone In Loin of Lamb – Exciting Joint to Serve
Saddle of Lamb – An Outstanding Piece of Meat to Serve if you want people talking
Grass-fed British lamb
Saddle of Lamb 2kg Our grass-fed British lamb is tender and packed full of deliciously distinctive flavour. Enjoy our award-winning Saddle of Lamb elegantly hand trimmed for striking presentation, or our hand prepared flavoursome Short Saddle, Shop our range below and get delivery direct to your door.
Also known as a saddle of lamb, rolled lamb loin makes for a great family roast. The loin of lamb is a tender and prized cut of the animal as it’s from an area where the meat has worked the least – making it perfect for roasting. However take care not to overcook – it should be served pink in the middle.
A delicious and very lean cut of de-boned loin of lamb, that wants to be roasted quickly and served pink. Why not try it stuffed with rosemary and garlic, which really elevates the flavour of the lamb
Saddle of Lamb 2kg We only use locally sourced saddle of lamb, which comes either direct from local farms or fat-stock markets. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour. Saddle of Lamb 2kg
Where does the Saddle come from on a Lamb
The saddle is from the loin area in the lumbar region and is made up of the loin either side of the animal. You can either buy it with the bone in or with the bone removed and rolled up into an easy-carve joint.
How Many People does a Saddle of Lamb Serve
Saddle of lamb is a premium roasting joint. It can serve around 8-10 people – perfect for a special occasion. The saddle can be boned and stuffed and tied up before roasting
What is Best way to Cook a Short Saddle of Lamb
Pre-heat oven and roasting tin to 80°C without the fan. Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 6-8 minutes in total. Place on the pre-heated tin and season with salt & pepper.
How to Cook a Saddle of Lamb Step by Step
- Remember to remove your saddle of lamb joint out of the packaging, pat dry and bring to room temperature
- Pre heat your oven to 200c temperature fan assisted or 215c without a fan
- Season the joint just prior to roasting
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
- Season with good quality fine sea salt
- Make a trivet by roughly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half
- Place the joint skin side up onto the trivet which should line the base of the tray
- Place in centre of oven and roast for 20 minutes then reduce the temperature to 190c then continue roasting for 30 minutes per 500g reaching a core temperature of minimum 58c
- Remove from oven and pop onto a clean tray and keep warm by covering with a sheet of tin foil then resting for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy
- For the gravy I make up 500 ml of essential cuisine lamb stock, then deglaze roasting tray with this stock stirring all the caramelized juices from the tray, then pass through a fine sieve pushing all the juices from the vegetables into a clean sauce pan, bring to the simmer and thicken if required by whisking in a teaspoon of corn flour mixed with a little cold water and reduce till you reach a rich glossy gravy
Order Saddle of Lamb Today – Lamb – N&C Produce (ncmeatproduce.co.uk)