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.