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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 trimmed for immaculate presentation
Best simply roasted to perfection - can be served slightly pink
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Free Range Saddle of Lamb
Free Range Saddle of Lamb
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 trimmed for immaculate presentation
Best simply roasted to perfection - can be served slightly pink
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Free Range Saddle of Lamb
Free Range Saddle of Lamb
INGREDIENTS: Free Range Lamb
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Saddle of Lamb
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 Saddle of Lamb
Cooking time 15 mins
Cooking time 30 mins to 1 hr
Cooking time 1 hr
Cooking time 2 hrs
