Saddle of Lamb


by: Cutie Chef

This roast needs to be turned over during roasting so the tenderloin muscles cook in the same amount of time as the loin muscles. If you order a whole saddle from the butcher; it may arrive with the flaps still attached - it in fact looks a little like a saddle with stirrups hanging on both sides - which are the equivalent to flank steaks. Trim these off where they approach the loin muscles, and then trim the meat away from the fat, cut it into strips, and use it in the roasting pan to add to the jus. A saddle of lamb can be carved in two ways. You can carve it lengthwise into strips by first slicing the loin muscles on top and then turning the roast over and carving the tenderloins in the same way. On you can cut under and next to the loin muscles, and then cut them crosswise into rounds, or noisettes, before turning over the saddle, cutting out the tenderloins, and then slicing them. Makes 4 to 6 main-course servings.


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serves: 4

1 (8-pound) saddle of lamb (including flaps, or one 5-pound saddle of lamb without flaps)

1 pound lamb stew meat (cut into 1/2-inch cubes or strips, if you don't have the flaps)



1 cup broth (or water)

Nutrition Facts
Saddle of Lamb

Servings Per Recipe: 4

Amount per Serving

Calories: 246

  • Total Fat: 10.3 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 704.2 mg
  • Total Carbs: 14.3 g
  •     Dietary Fiber: 5.3 g
  •     Sugars: 1.4 g
  • Protein: 24.2 g

how is this calculated?

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1.  Notice how the saddle of lamb has two loin muscles and flaps on each side. lf this were a steer, these flaps would be where the flank steaks are found.

2.  Cut the flaps right next to the loin muscles down to the rib.

3.  Cut out the rib on each side where it adheres to the flaps.

4.  Cut out the meat in the flaps - discard the fat - and cut it into thin strips.

5.  Trim off excess fat from the top of the saddle. Leave a thin layer of fat covering the meat.

6.  Spread the meat from the trimmings in the roasting pan with sliced carrot and onion. Roast these for about 20 minutes in a 400°F oven.

7.  Season the roast and put it on top of the roast trimmings.

8.  Roast until firm to the touch or 125°F for rare or 130°F for medium-rare in the center. Transfer the saddle to a platter and let rest.

9.  Put the pan on the stove top, remove the trimmings and vegetables, add 1/2 cup broth, and bring to a simmer stirring and scraping and boiling dovvn the liquid until it caramelizes. Add the remaining broth and simmer. Strain and skim off the fat.

10.  To carve the saddle lengthwise, cut along the top ofthe loin muscles with the knife parallel tothe cutting surface.

11.  Separate the loin muscle from the chine bone by sliding a knife between the two.

12.  Continue slicing lengthwise all the way clown to the bone.

13.  Tum the roast over and slice the tenderloins lengthwise.

14.  Serve on heated plates or platter.

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