This joint of lamb loin has had all the bones and excess fat removed leaving a wonderful tender and tasty roast.

Our grass-fed lamb saddle makes for a delicious joint perfect for slow roasting. The ample layering of fat delivers a rich, juicy and succulent finish to the meat, keeping it moist and tender. To get the best results from your joint, roast it long and slow to ensure the meat tenderises gradually. Serve with fluffy roast potatoes, a delicious Yorkshire pudding and a generous dollop of mint sauce. This is a fine example of traditional butchery, the saddle is boned, trimmed, and rolled to produce a roasting joint with sufficient fat cover to give the grass-fed lamb its rich flavour and natural juiciness. All our lamb is from grass-fed lambs, ensuring a healthy, tasty meat, making it the perfect choice for a special family Sunday dinner.

Cooking Instructions

Pre-heat your oven to 200c. Rub with olive oil, sea salt and black pepper. Place the meat into a large roasting tray, ideally with deep sides. Add onion, carrots and a few springs of thyme. Place in centre of the oven and roast for 30 minutes then reduce the temperature to 180c then continue roasting for 60-90 minutes, if you have a probe thermometer the core temperature should be a minimum of 58c. Remove from oven and allow to rest for a minimum of 20 minutes before carving, whilst you are waiting you can use the meat juices to make a delicious gravy. Alternatively, you can cook using a slow cooker. Simply add two pints of hot water to the cooking pot (this will make a delicious gravy) and cook on low for 6-7 hours.

Nutritional Information (per 100g)

ENERGY; 1142kJ/273kcal

FAT; 23.0g

of which SATURATES; 9.6g


of which SUGARS; 0g

PROTEIN; 17.0g

SALT; 0.2g


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