Boneless saddle of Lamb


Quick to cook and Delicious ~ Indulgent ~ easy to carve

We source all our lamb from small mixed farms along the Heritage coast of East Suffolk, these farms often rear lamb as part of a regenerative system. Therefore making a positive impact on our countryside.

We hang the lamb for a minimum of 7 days. This makes the them tender and full of flavour.

We remove the bone from the saddle and tie into a round, this makes carving easy, or you could cut into individual slices to pan fry.

Sear the fat in a pan then place in the oven, best cooked pink. Don't forget to rest.

Whole feeds 4-6