Saddle of Lamb
A Saddle of Lamb is both sides of the lamb loin, with backbone still attached joining them together.
It comes in about 6 1/2 pound (3 kg) sizes including bone. There is, however, not as much meat as it looks like, as there is a lot of bone, but it does include the tenderloin and the eye muscle.
It is a large, expensive, cut and lamb and looks fantastic, but needs a good carving person to do it justice.
The cut can be divided into two by the butcher: the front half, called the foresaddle, up to the 12th rib, and the hindsaddle, the back part, from the 13th rib back.
A Long Fore Saddle cut includes the shoulder.
A Long Hind Saddle cut includes the legs.
You can also buy them boned, rolled and tied.
Roast. It will feed 8 to 10 people.
Lamb MiddleCannon of Lamb; Crown Roast of Lamb; Eye of Lamb; French Trimmed One Rib Rack of Lamb; Lamb Best End of Neck Chops; Lamb Best End of Neck; Lamb Breast; Lamb Cutlets; Lamb Guard of Honour; Lamb Loin Chops; Lamb Loin Double Chops; Lamb Loin; Lamb Noisette Roast; Lamb Noisettes; Lamb Rib Chops; Lamb Saratoga Chops; Lamb Valentine Steak; Saddle of Lamb
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Lamb Rolled Double Roast; Selle d'agneau (French)