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Rolled Saddle


Saddle of lamb is an often underused roasting cut; lean and full of flavour, and works perfectly for a centre-piece for 4 people. Our butchers skillfully bone out the middle for ease of carving, rolling the meat back into a compact and beautiful joint.


Available for delivery:

Tuesday to Saturday

Cooking Instructions

This is the beautiful solution to a midweek dinner party.

Take the meat out of the fridge at least an hour before cooking to allow to come to room temperature. Give the rolled saddle a good sear in the pan, rolling over regularly for an even caramelisation of the fat. Then place in the oven at 170°C for 12 minutes per 500g.

If you want to be absolutely sure about how ‘done’ your lamb is, insert a meat thermometer into the centre of the saddle: it should read about 57°C for medium rare.

If you have a little more time on your hands, un-roll and stuff the saddle with spinach and feta before rolling back up.

Storage Advice

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Shelf life: Boneless - 3-4 days, Bone-In - 2-3 days. On arrival please see the labels for use by dates.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.

Read more about how to store your meat here.