Lamb Saddle Roast

Grass-fed British lamb, traditionally matured and hand-prepared in our Aberdeenshire butchery. The joint is deboned, hand-rolled and tied for a beautiful presentation. It's sweet and tender with a rich lamb flavour, perfect for your roast dinner.

NUTRITIONAL INFORMATION

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

Cooking guidelines from defrosted:

475g
Pan to Oven Roasting
Preheat oven to 230°C/Fan 210°C /Gas 8.
Remove from packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.
Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Season with salt and pepper, place into the preheated oven and cook for:
Medium: 15 minutes
Well Done: 18-20 minutes
Cover with foil and rest in a warm place for at least 10 minutes.
Low Temperature Cooking
Pre-heat oven and roasting tin to 80°C without the fan.
Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 6-8 minutes in total. Place on the pre-heated tin and season with salt & pepper.
Set the thermometer to 60-65°C and insert horizontally into the centre of the meat. Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).

1kg

Cooking guidelines from defrosted:

Preheat oven to 240ºC / fan 220°C / gas 9.

Remove all packaging and pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

Place the your meat, uncovered, on a rack in a roasting tin. Season with salt. Add a little water to the bottom of the roasting tray to prevent smoking, and cook for 15 minutes.

Lower the temperature to 200 °C / fan 180°C / gas 4 and cook for a further

Medium: 25-30 minutes (internal temperature of meat 55-60°C)
Well Done: 40-45 minutes (internal temperature of meat 65-70°C)

Cover with foil and rest in a warm place for at least 15-20 minutes.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.