Boned & Rolled Saddle of Lamb (1kg)

Our boneless lamb saddle joint is one of the most tender and sweet lamb joints available. Cut from the loin, our head butcher bones, rolls and hand-ties 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. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the joint from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least 30 minutes. 2. Preheat your oven to 220°C/200°C fan/gas mark 7. 3. Season the joint with good qualitOur boneless lamb saddle joint is one of the most tender and sweet lamb joints available. Cut from the loin, our head butcher bones, rolls and hand-ties 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. We source our lamb, hogget and mutton from a selection of Somerset farms, depending on availability and quality. Tom Eames is our main lamb farmer and maintains excellent husbandry standards which ensure strong, healthy livestock. All of our lamb matches our sourcing criteria of being grass and forage fed, and reared in high-welfare conditions. Clare, Tom’s wife, is a livestock vet so she’s in the perfect position to keep a good eye on things. Cooking Instructions: 1. Remove the joint from its packaging and pat dry. Bring to room temperature by leaving out of the fridge for at least 30 minutes. 2. Preheat your oven to 220°C/200°C fan/gas mark 7. 3. Season the joint with good qualit