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Grid Iron Meat

Rolled Lamb Loin with Crispy Skin

A beautifully rolled lamb loin, roasted until the skin is crisp and golden, makes a stunning centrepiece for a Sunday roast or special family meal. The cut is naturally tender and flavourful, and rolling it ensures even cooking with a delicious balance of fat, lean meat, and crisp outer skin.

INGREDIENTS
  • 1.5–2kg rolled lamb loin, tied
  • 2 tbsp olive oil
  • 3 garlic cloves, sliced
  • 4 sprigs fresh rosemary
  • 1 tsp sea salt flakes
  • ½ tsp cracked black pepper
  • 150ml dry white wine or stock
METHOD

  1. Preheat the oven to 200°C fan (220°C conventional) / Gas 7.
  2. Pat the lamb skin dry with kitchen paper. Rub with olive oil, salt, and black pepper, ensuring the seasoning gets into the scored skin.
  3. Place garlic slices and rosemary sprigs in the centre of a roasting tin. Set the lamb on top.
  4. Roast uncovered for 20 minutes to crisp the skin, then reduce the oven to 160°C fan (180°C conventional) / Gas 4.
  5. Pour the wine or stock into the roasting tin, baste the lamb with juices, and continue to roast for 45–60 minutes, depending on weight and preferred doneness.
    • Medium: 60°C internal temperature
    • Well done: 70°C internal temperature
  6. Rest the lamb, loosely covered with foil, for 15 minutes before carving.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use the Air Crisp mode at 200°C for 15 minutes to crisp the skin.
  • Switch to Bake/Roast at 160°C for 45–60 minutes, adding 150ml stock or wine to the pot.
  • Ensure lamb reaches 60–70°C internally. Rest for 15 minutes before serving.

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Yorkshire Lamb Saddle Roast

Boned and rolled saddle of lamb is a premium cut that exemplifies fine butchery and offers both stunning presentation and wonderful eating.

The saddle refers to a cut from the back of the lamb, comprising both loins (which run on either side of the spine) and part of the tender, flavoursome fillets beneath. When expertly boned and rolled, the saddle becomes a neat, cylindrical roast that is easier to carve and serves beautifully.

Price range: £27.00 through £49.95

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Sides:

  • Rosemary roast potatoes – crisp outside, fluffy inside, cooked in the lamb’s fat.
  • Braised red cabbage with apple – tangy and sweet, a rich counterpoint to the lamb.
  • Garlic and thyme buttered greens – seasonal greens sautéed in garlic butter.
  • Celeriac and potato gratin – creamy layers with nutmeg and thyme.
  • Carrot and swede mash – earthy, sweet mash that balances the lamb’s richness.

Matches:

  • Flavour friends include garlic, rosemary, thyme, oregano, cumin, fennel, lemon zest, honey, mustard, anchovy, olives, aubergine, lentils, chickpeas, red wine reductions, and pomegranate molasses.

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Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes (including resting)

Hot Tips

  • For extra crispy skin, leave the lamb uncovered in the fridge for 2–3 hours before roasting.
  • Save the roasting juices for gravy—skim off excess fat, then reduce with a splash of wine.
  • Carve across the roll into thick slices for the best presentation.

Pairings

Red Wine

  • Rioja Reserva – smoky oak and spice to match the roasted lamb.
  • Syrah/Shiraz – peppery, bold flavours stand up to the richness.
  • Chianti Classico – herbaceous with savoury depth.

White Wine

  • Chenin Blanc – good acidity with a honeyed edge.
  • Oaked Chardonnay – buttery and full-bodied, great with the fat in the lamb.
  • White Rioja – textural and nutty, pairs well with rosemary and garlic.

Beer & Cider

  • Amber Ale – malty depth that complements roast flavours.
  • Dry Cider – apple sharpness cuts through the fat.
  • Porter – roasted notes work with the caramelised skin.

Non-Alcoholic

  • Pomegranate spritz – sweet-sharp balance, refreshing with lamb.
  • Sparkling elderflower cordial – light and floral.
  • Ginger ale with rosemary syrup – spiced and aromatic.

Recipe Collections