Guide: What is a saddle of lamb?

A saddle of lamb is one of the most exquisite cuts of lamb, renowned for its tenderness and rich flavour. This prime cut comes from the back of the lamb, where the loin meets the hind legs, making it ideal for roasting and a perfect centrepiece for any special occasion. At Farmfetch, we’re proud to offer a premium Saddle of Salt Marsh Lamb, reared on the lush Kent coast and available with garlic and rosemary stuffing to enhance its natural flavour.

You can check out our full range of Salt Marsh Lamb from Farm Butchers, here.

Understanding the saddle cut

The saddle of lamb is a unique cut that includes both loins along the backbone, giving it a distinctive “saddle” shape. It’s often described as the equivalent of two loins, making it both substantial and wonderfully tender. The saddle cut is particularly popular for roasting, as the dual-loin structure cooks evenly and provides a beautiful presentation. When prepared correctly, the saddle of lamb yields juicy, succulent meat with a delicate flavour that reflects the quality of the pasture the lamb was raised on.

Why choose a saddle of Salt Marsh Lamb?

Farmfetch’s Saddle of Salt Marsh Lamb is sourced from the Kent coast, where the lambs graze on marshland grasses, herbs, and wildflowers. This unique diet contributes to a delicate yet complex flavour, often slightly herbal and salty due to the coastal environment. The result is a flavour profile that stands apart from standard lamb, with a depth that pairs beautifully with classic seasonings like garlic and rosemary.

For added convenience and flavour, our Saddle of Salt Marsh Lamb comes with an optional garlic and rosemary stuffing. This aromatic stuffing complements the lamb’s natural taste, infusing it with a subtle earthiness and a touch of spice that enhances each bite.

How to cook a saddle of lamb

Cooking a saddle of lamb is surprisingly simple. First, take the lamb out of the fridge about an hour before cooking to bring it to room temperature. Preheat your oven to around 180°C, then season the lamb generously. If you’ve chosen the garlic and rosemary stuffing, you can skip additional herbs, as the stuffing will provide plenty of flavour.

Sear the lamb on all sides in a hot pan until it’s golden brown, then transfer it to the oven. Roast for about 25 minutes per 500g for medium-rare, or adjust according to your preferred doneness. Let the lamb rest for 10-15 minutes before carving, allowing the juices to redistribute.

Why the Saddle of Lamb is a perfect choice

The saddle of lamb is an impressive choice for entertaining, offering both beautiful presentation and exceptional taste. With Farmfetch’s Saddle of Salt Marsh Lamb, you’re getting a premium cut sourced from trusted British farms that emphasise sustainable and traditional farming practices. This is a roast that’s sure to leave an impression on family and guests alike.

Whether for a holiday feast or a memorable Sunday roast, our Saddle of Salt Marsh Lamb with garlic and rosemary stuffing is a choice that combines luxury with simplicity, making it easy to create an unforgettable meal.