STUFFED ROLLED SADDLE OF LAMB

STUFFED ROLLED SADDLE OF LAMB

SERVES 4-6

TAKES up to an 1 HOUR

Description

For Easter 2023 we challenged recipe developer and food photographer James Strawbridge (@jgstrawbridge) to develop 4 recipes using - in our humble opinion - undervalued lamb cuts as their star ingredient.

This recipe makes glorious use of the lamb saddle, a lean cut, full of flavour, that when stuffed according to James' recipe will happily feed up to 6 people. Our butchers skillfully bone out the middle for ease of carving and roll the meat back into a compact and beautiful joint that you can choose to untie and fill before rolling back into a centre-piece to roast.

We hope this recipe will encourage you to join our ongoing quest to reduce waste and balance the carcass for more sustainable farming and butchery practices that truly value the whole animal from nose to tail. 

Photography by James Strawbridge

Method

1. Remove your lamb from the fridge an hour before you plan to start cooking. Preheat your oven to 180˚C.

2. Make a simple wild garlic pesto by blitzing all ingredients for the pesto in a food processor. Unroll the saddle of lamb and spread the pesto out evenly inside. Then re-roll the saddle and tie tightly. Rub the outside with oil, salt and pepper and sear in a hot pan on all sides until the meat is browned.

3. Transfer the joint to a roasting tray on a bed of sliced onions and garlic. Pour in a large glass of white wine and roast in the oven for 12 mins per 500g. Check the internal temperature with a meat probe until it is 57˚C for medium rare.

4. Baste with the cooking juices whilst cooking. Allow to rest for 10-12 mins after roasting. Serve with wilted greens and boiled potatoes.

Ingredients

• 1 rolled Saddle of Lamb
• 2 red onions, sliced
• 150ml white wine
• 4-6 cloves of garlic
• 1 tbsp olive oil
• Sea salt and cracked black pepper to season

 

For the Wild Garlic Pesto:

• Large bunch of wild garlic, washed and roughly chopped
• 1 tbsp pine nuts
• 1 tbsp almonds
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• Salt and pepper

 

Serving suggestion:

• Wilted kale
• Boiled potatoes