Rolled Saddle of Lamb ROASTS AND STEWS each sirloin is dry-aged for

each sirloin is dry-aged for a minimum of 28 days

Pair with a honey

and a beautifully prepared rib of beef ready to cook at home

each joint is carefully prepared and left untrimmed to allow the fat to protect and baste the beef as it cooks

Best suited to long braising

Rolled Saddle of Lamb ROASTS AND STEWS each sirloin is dry-aged forCut from the loin, the saddle is one of the most tender lamb roasting joints, prized for its fine texture and delicate flavour. Rolled by our butchers into an even shape, it cooks quickly and carves beautifully, making it an excellent choice for special occasions and smaller gatherings. Sourced from Suffolk Texel cross lambs reared on the pastures around Launceston in Cornwall, all of our lamb is free range and raised to the highest welfare standards.