A Short Saddle is prepared from the Saddle of Lamb, which gets its name from being the area of the back of the animal where you'd site if you were so inclined! (We wouldn't really recommend this...!)
This section contains the tender fillet, and loin meat, attached to the ribs, with the spine running through the middle. Firstly, we take out all the bones when preparing our Short Saddles:
Then we simply roll up the remaining meat:
We take care to trim the fat so there's just the right amount for roasting, then finally, we tie it and neatly trim both ends, and there's your roast:
Very well done, nice and tasty!