Lamb Saddle Infused with Rosemary & Garlic
A subtle combination of flavours
- Hand cut and tied in our Inverurie butchery
- Infused with a Aberdeenshire grown rapeseed oil
- No preparation needed - just roast, rest and slice
Price per kg:
These lamb saddles are expertly rolled and tied by our butchers, then infused with a deicately flavoured rosemary and garlic oil. This flavouring is subtle and really lets the taste of the lamb shine.
Pan to oven roasting:
preheat oven to 230 °C / Fan 220°C / gas 7.
Remove from packaging. Allow the meat to come to room temperature for 20 minutes.
Heat a frying pan to a medium-high heat then sear on all sides for 5-6 minutes in total.
Then place your meat uncovered on a rack in a roasting tin. Brush the meat with any spare marinade, season with salt and place into the preheated oven.
Add a little water to the bottom of the roasting tray to prevent smoking, and cook for:
Medium: 18 -20 minutes
Well done: 22-24 minutes
Remove from the oven and rest somewhere warm, ideally in a oven set at 60°C or cover with foil and rest in a warm place for at least 15 minutes.
Please note: Cooking appliances vary in performance, these are guidelines only.
Lamb (94%), marinade (6%): rapeseed oil, garlic puree, black pepper, rosemary.