Small Lamb Saddle, Easy Carve (bone-in)
- Carved from and tied back to the bone for supreme flavour
- Specially prepared by our expert butchers for extremely easy carving
- Lamb reared naturally on lush green pastures and hill farms
Price per kg:
Cooking Guidelines from Defrosted: Remove all packaging and pat dry with kitchen paper. Allow 30-60 minutes for the meat to come to room temperature.
Preheat oven to 250°C / Fan 230°C / Gas 9. Place the joint in a roasting tray. Season with salt and pepper. Sear meat for 15 minutes in the oven.
Reduce oven temperature to 190°C / Fan 170°C / Gas 5 and continue cooking for time below:
Medium: 20-25 minutes (Internal Temperature of Meat 55-60°C)
Well Done: 30-35 minutes (Internal Temperature of Meat 65-70°C)
Remove from oven, leave to rest at least 20 minutes in a warm place. After resting, snip the strings, lift the meat off the bone. Slice and serve on hot plates.