skip to Main Content

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.

Ingredients

Serves 6

Lamb

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

Stuffing

  • 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

Method

  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
Back To Top
×Close search
Search