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Free Range Lamb Saddle Stuffed

Spectacular, easy carve, very tender joint. More lean Meat than a Leg or Shoulder
Our Price: £21.98
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Saddle of Lamb is spectacular, easy carve, very tender, Premium Quality roasting joint with more lean Meat than a single Leg or Shoulder

We take meticulous care in sourcing our grass fed Lambs from farms which observe the highest standards of animal welfare - to produce really distinctive Lamb succulence and flavour that only properly bred, slow grown and naturally raised Lambs - free from any artificial growth stimulants or diets - can deliver

Certainly not rushed 

Slow grown - and certainly not rushed - we ensure that they are brought up using only traditional methods whilst roaming and being nurtured in healthy grazing, stress-free lush grass pastures.

Classic slow maturing breeds 

Using only the classic slow-maturing breeds, we select our Lambs from our carefully chosen and visited farms from different parts of the British Isles depending on the time of the year - to ensure we only bring you Premium Quality Lamb all year round.

Our own Maturation rooms

By having our own Maturation rooms we can ensure each Lamb is matured for a up to a week for extra tenderness - and will only cut when the Lamb is aged to perfection - which takes generations of experience to get that expertise and timing just right.

Superb, juicy tasting Lamb - perfectly presented 

Our Cuts are hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

immaculate presentation

The Saddle is cut from the Loin area in the lumbar region and is made up of the Loin either side of the animal left in one piece. It is then expertly boned, rolled and stuffed with Sage and Onion Stuffing

Our English Sage and Roast Onion Hand Blended Stuffing uses only the finest quality natural ingredients - with White Breadcrumbs, and free from artificial colourings, flavourings and preservatives

Once expertly stuffed - we then tie and trim for immaculate presentation

Best simply roasted to perfection - can be served slightly pink

Do have a look at our How to Cook/Related Recipes and Leftovers Tabs for some great ways to prepare your Free Range Saddle of Lamb

Product Code:
z2252

Free Range Lamb Saddle Stuffed

Saddle of Lamb is spectacular, easy carve, very tender, Premium Quality roasting joint with more lean Meat than a single Leg or Shoulder

We take meticulous care in sourcing our grass fed Lambs from farms which observe the highest standards of animal welfare - to produce really distinctive Lamb succulence and flavour that only properly bred, slow grown and naturally raised Lambs - free from any artificial growth stimulants or diets - can deliver

Certainly not rushed 

Slow grown - and certainly not rushed - we ensure that they are brought up using only traditional methods whilst roaming and being nurtured in healthy grazing, stress-free lush grass pastures.

Classic slow maturing breeds 

Using only the classic slow-maturing breeds, we select our Lambs from our carefully chosen and visited farms from different parts of the British Isles depending on the time of the year - to ensure we only bring you Premium Quality Lamb all year round.

Our own Maturation rooms

By having our own Maturation rooms we can ensure each Lamb is matured for a up to a week for extra tenderness - and will only cut when the Lamb is aged to perfection - which takes generations of experience to get that expertise and timing just right.

Superb, juicy tasting Lamb - perfectly presented 

Our Cuts are hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

immaculate presentation

The Saddle is cut from the Loin area in the lumbar region and is made up of the Loin either side of the animal left in one piece. It is then expertly boned, rolled and stuffed with Sage and Onion Stuffing

Our English Sage and Roast Onion Hand Blended Stuffing uses only the finest quality natural ingredients - with White Breadcrumbs, and free from artificial colourings, flavourings and preservatives

Once expertly stuffed - we then tie and trim for immaculate presentation

Best simply roasted to perfection - can be served slightly pink

Do have a look at our How to Cook/Related Recipes and Leftovers Tabs for some great ways to prepare your Free Range Saddle of Lamb

Free Range Lamb Saddle Stuffed

INGREDIENTS: White Breadcrumbs (Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin] Salt, Yeast), Ciabatta Breadcrumb (Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin], Extra Virgin Olive Oil, Salt, Yeast), Roasted Onion Flake, Onion Flake, English Sage, Wild Sage, Yeast Powder, Onion Salt

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Free Range Lamb Saddle Stuffed

Roasting

Pat dry and let the meat reach room temperature before cooking

Preheat your oven to 230°C (fan 210°C), Gas Mark 8.

Line a Roasting tin with a sheet of foil large enough to cover the Lamb later.

Season before cooking

Loosely fold the foil back for now and put the Saddle of Lamb - fat side up - in the oven for 25 minutes leaving the top uncovered so it browns up.

Turn the oven down to a slow-and-low temperature of 160°C (fan 180°C), Gas Mark 4 then take the Saddle from the oven and fold the foil over making sure the Saddle is now covered.

Pop it back in the oven and let it cook for about 1 hour or until tender - with an Internal Temperature of 52°C

Take it out of the oven and keep it in the foil and let it rest for 20 minutes.

Free Range Lamb Saddle Stuffed

Preparation/Cooking time 2 hrs 5 mins - plus proving
Lamb Pies can be found all over Greece. using leftover Lamb simmered with Herbs, Spices, then layered with Greens and grated Feta or hard Cheese. 
Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner this recipe exudes flavour, warmth and comfort.
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat off Vegetables with Garlic, Herbs, Tomato leftover Meat, Stock or Wine - simmer - heavenly!
Preparation time 5 mins : Cooking time - none
Use up leftover Meat from Sunday's Roast in this colourful Sandwich
Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.
Preparation/Cooking time 2 hrs 5 mins - plus proving
Lamb Pies can be found all over Greece. using leftover Lamb simmered with Herbs, Spices, then layered with Greens and grated Feta or hard Cheese. 
Preparation time 45 mins : Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner this recipe exudes flavour, warmth and comfort.
Preparation/Cooking time 3hrs 30 mins 
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat off Vegetables with Garlic, Herbs, Tomato leftover Meat, Stock or Wine - simmer - heavenly!
Preparation time 5 mins : Cooking time - none
Use up leftover Meat from Sunday's Roast in this colourful Sandwich
Preparation time 25 mins : Cooking time 20 mins
This Sri Lankan dish uses leftover Roast Lamb, Curry Spices and Flatbreads, fried together with Egg and veggies in a delicious Coconut-y supper for two
Preparation time 10 mins : Cooking time 40 mins 
Make the most of Sunday's leftover Roast Lamb in this colourful spiced Rice one-pot 
Preparation time 10 mins : Cooking time 1 hr 30 mins
Make the most of leftover Roast Lamb with this flavour-packed leftover Lamb Curry. Serve with Naan Bread and Basmati Rice for an Indian feast
Preparation time 5 mins : Cooking time 30 mins
This spin on Cottage Pie is a great way of using up leftover Meat and Potatoes
Preparation time 30 mins to 1 hr : Cooking time 10 to 30 mins
A great recipe for using up leftover Roast Lamb. Double the quantities to serve at small parties.

Free Range Lamb Saddle Stuffed

Product Code:
z2252