The Rolls Royce of roasts, our rolled saddle of lamb is a show-stopping joint that makes a fitting centrepiece for even the most special occasions. The saddle is located on the small of the back and is said to be the most tender of all lamb cuts.

Our expert butchers debone 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 Inspires
"A rolled lamb saddle is most welcome to roll onto my table anytime.

Cooked medium-rare to medium (NOT rare) is best I think, so please use a thermometer and remove 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 hardly needs explanation, so for some inspiration, 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?? Why not try lamb saddle with pommes boulangère instead of the more obvious gratin dauphinoise. Or even the comforting Swedish casserole dish Janssons’s Temptation, which is made of potatoes, onions, pickled sprats, bread crumbs and cream. Make 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."