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Boneless Saddle Of Lamb

5.0
Boneless Saddle Of Lamb
Boneless Saddle Of Lamb

Gerard's Suggestion

"I normally pop mine in a hot oven to crisp up the outer layer of fat, then lower the oven to cook through."

Boneless Saddle Of Lamb

5.0

Our lamb saddle is dry-aged, for tenderness and full flavour, then butchered in a traditional way.

slow-grown
free-range
native-breed
£40.00
(0 in basket)

Why you will love our Boneless Saddle Of Lamb...

  • A traditional cut
  • Heritage-breed from Suffolk
  • Full of flavour and tenderness

Reared on varied, natural grasslands of east Suffolk, our saddle of Lamb highlights why we take such care sourcing high-welfare lamb.  This Pasture-Fed Lamb Saddle is an exquisite cut, well known for its tenderness and texture. 

Quick, easy to cook and perfect for roasting, the saddle won't take long in the oven but will produce a wonderful focal point to your meal.

Gerard's Suggestion

"I normally pop mine in a hot oven to crisp up the outer layer of fat, then lower the oven to cook through."

Want to know more?

Our pasture-fed lambs spend their lives grazing the rich meadows along the East Suffolk coast. Their diet of wild grasses and herbs gives the meat its distinctive character and taste. We always hang our lamb for at least a week, which enhances its flavour and really helps the texture and tenderness.

At certain times of the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Shimpling Park, which went organic in 1999, produces exceptional-quality lamb thanks to its thriving natural pastures. When it's available, you can select the 'Shimpling Park Organic' option above - it's well worth a try.

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