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The saddle of the lamb, made up of the loin, fillet and flank, is one of the finest roasting joints.

With it’s delicate flavour and tenderness it is perfect for a lighter, sunny, Sunday lunch.

We have added a fresh herby and citrus stuffing and would recommend serving with some mediterranean-style roasted vegetables and buttery crushed potatoes.

Great paired with crisp Provence rosé.

Dry-aged Isle of Wight lamb at it’s finest.


Serves 6


  • 1.5kg boned & rolled Saddle of Lamb
  • Butchers string
  • Salt & pepper


  • Small bunch of flat leaf parsley
  • Small bunch of thyme
  • 3x anchovy fillets
  • 3-4 springs of rosemary
  • 3x garlic cloves
  • 1x lemon, juice & zest
  • Few glugs of olive oil


  1. Remove from the fridge 20-30mins before cooking to bring up to room temperature
  2. Pre-heat the oven to 180°C
  3. Bliz all of the stuffing ingredients to form a paste.
  4. Un-roll the lamb, season and spread the stuffing down the centre, fold the side back over and re-tie with string.
  5. Sear the lamb in a hot pan, keep it moving until nicely browned all over.
  6. Pop in a baking tray and cook in the oven until the internal temperature has reached 52°C (about an hour).
  7. Remove from the oven and rest for 10-15 mins.
  8. Serve with crushed buttery potatoes and mediterranean-style roasted vegetables
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