Bone-in Lamb Saddle

Bone-in Lamb Saddle

Roasting joint

Cut from the mid section, the saddle contains the two sirloins along with the inner fillets. It’s minimal bone means that the meat cooks that little bit sweeter, yet is still simple to carve and serve. A great value roasting joint.

Availability: In stock

£0.00

1kg +£11.50
2kg +£23.00

£0.00

Qty:

Bone-in Lamb Saddle

Cooking tips

Bone-in Lamb Saddle

To cook to medium

1. Make sure the joint is at room temperature. (Take out of fridge 1 hour before cooking).
2. Pre-heat oven to 190 oC
3. Season well with Classic lamb rub
4. Get a pan smoking hot
5. Sear in hot pan until coloured all over. (2-3 mins approx)
6. Place on oven tray in re-heated oven for:

1 kg joint: 1 hour 2 kg joint: 1 hours 30 mins

7. Rest, uncovered, on a warm plate (not too hot to touch) for at least 20 mins before serving.

PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

Comments