Boneless Saddle Of Lamb
£44.00
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
All our lamb is pasture-fed and sourced from trusted local Suffolk farms. On occasions during the year, we also offer Organic Lamb from Shimpling Park, near Lavenham. Since converting to organic in 1999, Shimpling Park has thrived without artificial chemicals, with meadows full of diverse grasses, flowers, and clovers providing exceptional grazing pastures. This sort of regenerative farming philosophy is a real asset to our countryside and it makes the sort of meat that we love to sell in the shop so we highly recommend giving it a try when it's available by choosing 'Shimpling Park Organic' in the dropdown above.
