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HomeOur Easter CollectionLamb Saddle with Cheese & Spinach (500g)
Lamb Saddle with Cheese & Spinach (500g)
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Lamb Saddle with Cheese & Spinach (500g)

1

Our free-range Lamb Saddle has been paired with soft spinach and a crumbly greek-style cheese. Each muscle of the loin is seamed out and wrapped with fresh spinach leaves, before being reassembled around a diamond of cheese that seasons the joint from within as it cooks. The joint is then tied with a thin layer of fat to protect the soft loin muscle when cooking, yielding the perfect roast for a small crowd.

Serves 2-3

Product Weight: 

500g

900g

£26.95
£5.39 / 100g

Lamb Saddle with Cheese & Spinach (500g)

£26.95

Our free-range Lamb Saddle has been paired with soft spinach and a crumbly greek-style cheese. Each muscle of the loin is seamed out and wrapped with fresh spinach leaves, before being reassembled around a diamond of cheese that seasons the joint from within as it cooks. The joint is then tied with a thin layer of fat to protect the soft loin muscle when cooking, yielding the perfect roast for a small crowd.


Grown in accordance with the seasons, our lamb and mutton is some of the best you can buy. We source from farmers with extensive, grass-based systems, ensuring our sheep spend at least one season at grass to fully mature.

Lamb (85%), Fetish Cheese (10%) (Ewe MILK, Salt, Culture, Vegetarian Rennet), Spinach (5%).


For allergens see ingredients in BOLD.

Typical values per 100g:
Energy1293kJ
299kcal
Fat26.0g
  of which saturates12.0g
Carbohydrates0.4g
  of which sugars0.2g
Protein17.0g
Salt0.30g
This is a raw product that must be cooked. Store below 3°C. Once opened, use within 2 days.
Cooking times may vary depending on your oven.

1. Preheat your oven to 180°C fan / 200°C / gas mark 6.
2. Season the lamb saddle with salt and pepper, or your preferred herbs.
3. Heat a tablespoon of oil in a frying pan over medium-high heat. Sear the lamb on all sides until browned.
4. Transfer the lamb to a roasting tin and place in the preheated oven.
5. Roast for 25-30 minutes for medium-rare, aiming for a core temperature of 55-60°C.
6. Remove from the oven, cover with foil, and let it rest for 10-15 minutes.
7. Carve into slices. The meat should be pink and tender.

This product is only available on Easter delivery dates: Wednesday 1st, Thursday 2nd, Friday 3rd*, Saturday 4th, and Sunday 5th* April.


* Friday 3rd and Sunday 5th April available to Birmingham and London postcodes only.

While we do everything we can to make sure product information displayed on our website is correct, product recipes and ingredients are subject to change. This may affect nutrition, dietary, and allergen information. We recommend you always check the product label before use.
Country of origin: UK

Reviews.co.uk | Product

Jane, Thu, 12 Jan 2023

Small joints never quite cook as well as big ones, but this was surprisingly good. It cooked well and the combination of flavours worked very well together. A rather indulgent festive feast for 2. We ate it all!