Baron of Lamb is the rear half of a lamb carcass. It includes the back, rump, belly and the hind 2 legs.
It will weigh up to 10 pounds (4 1/2 kg.)
Cooking Tips
For roasting,
Language Notes
Sometimes referred to as “Saddle of Lamb”, though that term is more usually reserved for a different cut.
Disregard any stories about Henry VIII deciding to enoble this particular cut of meat. The word “baron” here comes from the French term, “bas-rond” (lower or hind round part).