Rolled Saddle of Lamb

Rolled Saddle of Lamb
Average weight: 2-3kg| Feeds approx. 4-6

An often underused roasting cut, the rolled saddle of lamb is lean, tender, and full of flavour. It makes a brilliant centrepiece when you want something a little more refined than a leg, without sacrificing impact.

Our butchers carefully bone out the saddle for easy carving, then roll it back into a neat, compact joint. The result is evenly shaped, cooks beautifully, and slices cleanly at the table.

Provenance:
British lamb, responsibly sourced and butchered with care.

Why it’s good:
Naturally tender, quick to cook, and ideal for smaller gatherings where quality matters. Less waste, more precision.

How to cook:
Best roasted hot and fast to keep it juicy. Treat it like a premium joint rather than a long, slow roast.

George’s Tip for Cooking:
Bring it fully to room temperature, season well with salt, pepper, garlic, and rosemary, then roast at a high heat until just blushing inside. Rest well before carving. A little pink is where this cut shines.