How to Cook Saddle of Lamb: A Simple Roasting Guide

Saddle of lamb is one of the most impressive cuts you can put on a Sunday table: a whole, boned-out section of the loin, rolled and tied (or left flat and stuffed) into a joint that carves into neat, lean medallions. It's less well-known than a leg or shoulder, but it's simple to cook well and makes a genuine centrepiece.

What is a saddle of lamb?

A lamb saddle is cut from across the animal's back, spanning both loins either side of the backbone. Butchers typically bone it out and roll it, sometimes with a stuffing rolled into the centre, which is why you'll often see it sold as a "stuffed lamb saddle" as well as plain. Because it's taken from the loin, it's a naturally lean, tender cut that's best cooked hot and fast and served pink — much closer in character to a roasting joint of fillet than to a shoulder or leg.

How to cook saddle of lamb

The method is straightforward, whether you've gone for a plain or stuffed saddle:

1. Take the lamb out of the fridge 30-45 minutes before cooking so it comes closer to room temperature.
2. Preheat your oven to 220°C (200°C fan).
3. Season the outside generously with salt and pepper, and rub with a little oil.
4. Sear the joint in a hot pan for 2-3 minutes on each side to colour the outside, if you have time — this isn't essential but adds flavour.
5. Roast for around 20-25 minutes per kg for pink, rosy meat, or a little longer if you prefer it more well done. Use a meat thermometer if you have one: 55-57°C for medium-rare, 60-63°C for medium.
6. Rest for at least 15 minutes, loosely covered in foil, before carving into thick medallions.

Recipe: Roast Saddle of Lamb with Garlic & Rosemary

Ingredients:

• 1 saddle of lamb (plain or stuffed), around 1.5-2kg
• 3 garlic cloves, sliced
• A few sprigs of fresh rosemary
• 2 tbsp olive oil
• Salt and black pepper
• Splash of white wine or stock, for the tin

Method:

1. Preheat the oven to 220°C (200°C fan). If using a plain saddle, use a small knife to make a few incisions in the meat and push in the garlic slices and small rosemary sprigs.
2. Rub the whole joint with olive oil and season well with salt and pepper.
3. Place in a roasting tin, add a splash of wine or stock to the base of the tin, and roast for 20-25 minutes per kg for pink meat.
4. Rest for 15 minutes under foil, then carve into thick slices and spoon over the pan juices.

Serve with roast potatoes, seasonal greens and a simple mint or redcurrant sauce — or, for something a little different, try it alongside a toss dressing-dressed salad to cut through the richness.

At Farmfetch, our Salt Marsh Lamb is raised on the coastal pastures of the Kent Romney Marsh, giving the meat a distinctive, slightly savoury depth from the herds' natural diet of grasses and samphire. Our Saddle of Salt Marsh Lamb is available plain or with a garlic & rosemary stuffing, in sizes from 1kg to 4kg — delivered fresh to your door.