1. Classic Oven Roasting

This is the most traditional method and brings out the natural richness of the meat with a crisp, golden-brown crust.

What You’ll Need:

• 1 lamb saddle roast (boned and tied)
• Olive oil
• Sea salt and freshly ground black pepper
• Garlic cloves, rosemary, and thyme (for aromatics)
• Butter

Method:

1. Preheat the oven to 220°C (200°C fan)/Gas Mark 7.
2. Pat the lamb dry with kitchen paper and rub all over with olive oil, salt, and pepper.
3. In a hot pan, sear the roast on all sides until deep golden brown.
4. Transfer to a roasting tray, scatter garlic cloves and herbs around the meat, and dot with butter.
5. Roast for 20 minutes at 220°C, then reduce the heat to 160°C (140°C fan)/Gas Mark 3 and cook for another 30-40 minutes (internal temperature of 55°C for medium-rare, 60°C for medium).
6. Rest for 15 minutes before slicing to allow juices to redistribute.

2. Reverse Sear for Precision Cooking

Ideal for achieving an evenly cooked roast with a beautifully crisp finish.

What You’ll Need:

• Same ingredients as above, plus a meat thermometer

Method:

1. Preheat the oven to 120°C (100°C fan)/Gas Mark ½.
2. Season the lamb and place on a wire rack over a baking tray.
3. Cook slowly for about 1.5 hours until the internal temperature reaches 50°C.
4. Remove and let rest while you heat a pan with a little oil.
5. Sear on all sides for a crispy, caramelised crust.
6. Rest for 10 minutes before slicing.

3. Butter-Basted Pan Roasting

A great option for smaller lamb saddle roasts, providing a rich, buttery finish.

What You’ll Need:

• 1 smaller lamb saddle roast (1-1.5kg)
• Butter
• Olive oil
• Garlic and fresh herbs

Method:

1. Heat a heavy-based pan over medium-high heat and add oil.
2. Sear the lamb on all sides until golden.
3. Lower the heat and add a generous knob of butter, crushed garlic, and fresh thyme/rosemary.
4. Baste continuously for 8-10 minutes, turning the lamb occasionally.
5. Check for an internal temp of 55°C for medium-rare.
6. Rest and serve.

4. Slow Cooking for Ultimate Tenderness

For those who love meltingly soft, fall-apart lamb, slow cooking is a brilliant option.

What You’ll Need:

• 1 lamb saddle roast
• 1 onion, sliced
• 2 carrots, chopped
• 2 cloves garlic
• 500ml lamb or beef stock
• 250ml red wine
• Fresh thyme

Method:

1. Preheat the oven to 140°C (120°C fan)/Gas Mark 1.
2. In a deep casserole dish, brown the lamb all over.
3. Remove and add onions, carrots, and garlic, sautéing until soft.
4. Deglaze with red wine, then add the stock and thyme.
5. Place the lamb back in, cover with a lid, and cook for 4-5 hours until fork-tender.
6. Serve with buttery mash or crusty bread to soak up the juices.

5. Sous Vide for Unmatched Consistency

For a modern, precision approach that ensures edge-to-edge tenderness.

What You’ll Need:

• A sous vide immersion circulator
• Vacuum-sealed or ziplock bag
• Olive oil, garlic, rosemary

Method:

1. Set sous vide water bath to 55°C (for medium-rare) or 60°C (for medium).
2. Season the lamb, vacuum seal it with herbs and a drizzle of oil.
3. Submerge in the bath for 3-4 hours.
4. Remove, pat dry, and sear in a hot pan for a crisp crust.
5. Rest before slicing.