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Rolled Lamb Saddle

Roasting joint

Cut from the mid section, the saddle contains the two sirloins along with the inner fillets. With the bone fully removed, it has been tied to provide a perfect roasting joint. A great looking centrepiece.

1kg	£12.95	- +
2kg	£25.95	- +

Rolled 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: 2 hours

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

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

Rolled Lamb Saddle

Roasting joint

Rolled Lamb Saddle

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