Yorkshire Lamb Saddle Roast

Our butchers tips

Preparation and Cooking: The process of boning and rolling simplifies cooking and serving. By removing the spine and ribs, you are left with just the succulent meat which cooks more evenly than a bone-in equivalent. Rolling the meat around its own stuffing or perhaps herbs enhances its juiciness and infuses it with additional flavours as it roasts. The saddle is tied with butcher’s twine to hold its shape during roasting.

To cook, one would usually sear the saddle in a hot pan to brown it all around and then roast it in an oven at around 180°C (fan-assisted) for about 20 to 25 minutes per 500g, depending on how well-done you prefer the meat. It’s important to let the roast rest for at least 15 minutes before slicing. This rest period allows the juices to redistribute, ensuring that each slice is moist and tender.

Nutritional Benefits: Lamb is rich in high-quality protein and provides essential vitamins and minerals, including iron, zinc, and B vitamins, particularly B12, which is crucial for nervous system health and metabolism. Being grass-fed, as is the case with North Yorkshire breeds, the meat often has a favourable fatty acid profile, with higher levels of omega-3 fatty acids compared to grain-fed alternatives.

Serving Suggestions: Boned and rolled saddle of lamb pairs beautifully with a range of accompaniments. Traditionalists might opt for roast potatoes, mint sauce, and seasonal vegetables, while those looking for something different could try it with a vibrant couscous salad, roasted Mediterranean vegetables, or a tangy chimichurri sauce. The lamb’s robust taste stands up well to a variety of flavours, making it a versatile choice for both casual family meals and more formal dining occasions.

Given its impressive nature, a boned and rolled saddle of lamb makes for an ideal centrepiece at dinner parties or special family gatherings, reflecting a true appreciation for top-quality, expertly prepared meat.