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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.

Cooking Tips

Roast. It will feed 8 to 10 people.

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Also called:

Lamb Rolled Double Roast; Selle d'agneau (French)


See also:

Lamb Middle

Cannon 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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Bon mots

"To be a gourmet you must start early, as you must begin riding early to be a good horseman. You must live in France, your father must have been a gourmet. Nothing in life must interest you but your stomach."

-- Ludwig Bemelmans (American author. 27 April 1898 - 1 October 1962)

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