Lamb Saddle Roast

Sweet, tender and self-basting for added flavour

  • Tender loin and fillet meat
  • Fully boned for easy carving
  • Hand rolled and tied
  • Code: GRL601
  • Price per kg:
  • Item weight:
  • Servings:
Best value
(Price per kg)
As low as £22.00 Regular Price £22.00

5 stars

"Really tasty. The cooking instructions resulted in perfect, pink in the middle, tender lamb."

Mrs Nelson


A sweet and tender grass-fed British lamb joint, traditionally matured and expertly prepared by hand in Aberdeenshire.

Cooking Instructions:

L601 475g

Pan to Oven Roasting

Preheat oven to 230°C/Fan 210°C /Gas 8.

Remove from packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Season with salt and pepper, place into the preheated oven and cook for:

Medium: 15 minutes
Well Done: 18-20 minutes

Cover with foil and rest in a warm place for at least 10 minutes.

Low Temperature Cooking

Pre-heat oven and roasting tin to 80°C without the fan.

Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 6-8 minutes in total. Place on the pre-heated tin and season with salt & pepper.

Set the thermometer to 60-65°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).

L982 1kg

Cooking guidelines from defrosted:

remove all packaging and pat dry with kitchen paper.

Allow 20 minutes for the meat to come to room temperature.

Preheat oven to 240ºC / fan 220°C / gas 9.

Place the your meat, uncovered, on a rack in a roasting tin. Season with salt. Add a little water to the bottom of the roasting tray to prevent smoking, and cook for 15 minutes.

Lower the temperature to 200 °C / fan 180°C / gas 4 and cook for a further

25-30 minutes for medium (internal temperature of meat 55-60°C)
40-45 minutes for well done (internal temperature of meat 65-70°C).

Once cooked to your liking, remove from the oven. Ideally, rest in an oven set at 60ºC or cover with foil and rest in a warm place for 15-20 minutes.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.
Nutritional Information:
(Typical per 100g)
  • Energy: 1057 kJ/ 253 kcal
  • Fat: 20.2g, of which Saturates: 9.7g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.15g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours