Goat Saddle, On Bone, 1.5kg

Goat Saddle On Bone is a bone-in goat saddle from small British farms, weighing 1.5kg – the loin section of the animal, combining two loins joined at the backbone. Goat saddle on bone is the most refined of all goat roasting joints. As a result, the loin meat is the most tender and least assertive part of the animal. Furthermore, cooking on the bone adds flavour and helps the joint cook more evenly. In particular, goat saddle suits a shorter cooking time than shoulder or leg, making it the most approachable goat joint for those new to cooking this meat.

About Goat Saddle On Bone

We source our lamb and goat from small farms where slow growth and traditional husbandry produce meat of outstanding quality. In particular, we select every farm for its breed, farming practice and provenance. As a result, the lamb and goat we deliver carries a depth of flavour that intensively reared alternatives cannot match. Furthermore, smaller farms give animals more space, better grazing and a more natural life. However, slower growth means a longer time to market and higher costs throughout the supply chain. In particular, we consider those costs worthwhile because the difference on the plate is immediately apparent. Additionally, we work directly with our farmers so there is full traceability from field to delivery. That direct relationship is what allows us to stand behind every joint we sell. That is why Goat Saddle On Bone from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Goat Saddle On Bone From Us

Roasting lamb and goat from small farms rewards patience above all else. In contrast to supermarket joints, these cuts have more flavour, better marbling and a more complex character. As a result, they need less seasoning and less accompaniment to produce an outstanding result. Furthermore, resting a roasting joint after cooking is as important as the cooking itself. However, the approach differs significantly between cuts. In particular, shoulder and shank suit long, slow cooking at a low temperature until falling from the bone. Moreover, leg and saddle respond better to a hotter oven and a shorter time, served pink at the centre. Additionally, bringing any joint to room temperature before cooking produces a more even result throughout. That patience before and after cooking is what separates a good roast from an outstanding one.

How to Cook Goat Saddle On Bone

To get the very best from Goat Saddle On Bone:

• Season well and bring to room temperature for 30 minutes before roasting.
• Roast at 190°C for 25 to 30 minutes per kg for a just-pink result – goat saddle cooks faster than you might expect.
• Furthermore, goat saddle on bone suits a Moroccan-style rub of cumin, coriander, paprika and olive oil before roasting.
• Rest for 15 minutes before carving off the bone and slicing into generous portions.

Perfect Pairings

Goat Saddle On Bone pairs beautifully with:

• Cumin, coriander, paprika and olive oil for a Moroccan-style preparation
• Roasted root vegetables, chickpeas or flatbreads alongside
• A mint and pomegranate salsa or a simple yoghurt sauce
• A glass of Malbec, Syrah or a robust Languedoc red alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival, pat dry and store loosely covered in the fridge. However, always bring to room temperature for at least 30 minutes before roasting. Delivered fresh, vacuum-packed and ready to cook.

However you cook it, Goat Saddle On Bone brings a depth of flavour that only small farm provenance and careful butchery can deliver. Moreover, outstanding meat always rewards simple cooking and lets the ingredient speak for itself.