Rolled saddle of lamb
The saddle is from the loin area in the lumbar region and is made up of the loin either side of the animal. Roast in the oven until the internal temperature is 55C to be slightly pink in the middle. It’s a leaner cut than belly with a more delicate flavour and makes a perfect roast for family and friends.
Produced in a regenerative agriculture system
Our lamb is sourced from farms that practice Holistic Planned Grazing practices that help to regenerate the soil and remove carbon dioxide from the atmosphere by farming in ways that cause biodiversity to increase and plants growth to increase making the soil more resilient to flooding and drought. Our lamb is always 100% pasture fed and are not given antibiotics or hormones.