Our Boneless and Rolled Lamb Saddle joint is one of the most tender and sweet lamb joints available. Cut from the loin, our expert butcher had boned, rolled and hand-tied this joint for ease of carving. The thin layers of fat keep it moist during cooking and it's great roasted in the oven with fresh rosemary and new potatoes.

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

Lamb (100%).

For allergens see ingredients in BOLD.

1. Preheat your oven to 200°C (fan 180°C).​
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.​