- Suitable for freezing
- Delivered fresh
- Native breed
- Great for home roasting
Perhaps the Rolls Royce of roasts, our rolled lamb saddle joint is a show-stopping centrepiece. The saddle is located on the small of the back and is said to be the tenderest of all the cuts.
Our expert butchers de-bone and roll the belly around the eyes of meat creating a visually stunning cut. Best roasted and served pink in our opinion.
Chef Valentine Warner says:
"A rolled lamb saddle is most welcome to roll onto my table anytime.
Cooked to medium-rare to medium (NOT rare) is I think best, so please use a thermometer removing it from the oven when the internal temperature is 54°C. A long rest is essential. So don't cook on too high a heat. Brown first if necessary and then cook at 140-150°C.
A traditional roast…well, I hardly need to explain that so maybe eat instead with a very wet mash or purée containing a lot of garlic, boiled with the potatoes, olive oil, butter AND cream. Something that should migrate when spooned onto the plate and perhaps require a statin pill afterwards. Serve with a sharp and arresting salsa verde.
Onion sauce is an absolute favourite, one using the addition of a little rosemary, juniper berries, white wine, Dijon mustard, sugar and of course cream.
Accompanying potatoes?? and try it with pommes boulangère instead of the more obvious potatoes à la dauphinoise or even that Swedish classic Jansonns’s temptation…but making sure to use the correct sweet sprats and their juice over the readily available but incorrect tinned anchovies. ABBA is a good brand (yes ‘brand’ not ‘band’) and can be ordered online."
Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with a rich, deep colour to the meat and distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire. Swaledale Lamb Saddle is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.