Lamb Saddle, Boned & Rolled

Boned Rolled Lamb Saddle is a lamb saddle, boned and rolled – the most elegant of all lamb roasting joints, containing the two loins rolled together into a compact, uniform cylinder. A boned rolled lamb saddle is the centrepiece roast for the most formal and impressive occasions. As a result, it carves into uniform, perfectly portioned rounds with a beautiful pink centre. Furthermore, boning and rolling concentrates the loin meat into a dense, richly flavoured joint that roasts quickly and evenly. In particular, the saddle is the finest part of the animal and this preparation showcases it at its best.

About Boned Rolled Lamb Saddle

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 Boned Rolled Lamb Saddle from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Boned Rolled Lamb Saddle 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 Boned Rolled Lamb Saddle

To get the very best from Boned Rolled Lamb Saddle:

• Season generously and bring to room temperature for 30 minutes before roasting.
• Roast at 220°C for 20 to 25 minutes per kg for pink – the saddle is a quick-roasting joint that dries out if overcooked.
• Furthermore, a boned rolled lamb saddle suits a herb crust of Dijon, breadcrumbs and herbs pressed onto the outside before roasting.
• Rest for 15 minutes before slicing into rounds for serving – the even shape makes carving simple and impressive.

Perfect Pairings

Boned Rolled Lamb Saddle pairs beautifully with:

• A herb crust of Dijon, parsley, rosemary and breadcrumbs
• Dauphinoise potatoes, fine green beans or wilted spinach alongside
• A classic red wine jus or a mint and caper salsa verde
• A glass of fine red Burgundy, Pomerol or a Rioja Gran Reserva 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, Boned Rolled Lamb Saddle 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.