The Butcher’s Masterpiece
The Rolls-Royce of roasts, our rolled saddle of lamb is a show-stopping joint and a fitting centrepiece for the most significant occasions. Prepared from the small of the back, the saddle is widely considered the most tender and prized of all lamb cuts.

Our butchers meticulously debone the joint before rolling the belly around the lean, succulent eyes of the loin to create a visually stunning roast. To fully appreciate the delicate texture and depth of flavour, we recommend roasting it whole and serving the meat blushing pink.

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 Jansson’s Temptation, which is made of potatoes, onions, pickled sprats, breadcrumbs, 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."