14 Days Dry-Aged Texel Saddle Of Lamb

Farm: North York Moors National Park

Shelf Life: 6 Days

Buying Options
Serves: 2 1 X 750g (1.7lb) £19.25
/ £19.25 each
Serves: 4 1 X 1.25Kg (2.8lb) £32.95
/ £32.95 each
Free Range Can Be Frozen Grass Fed Native Breed
A real British favourite, with sweet and tender lamb meat taken from both sides of the prized loin of lamb as a saddle. Expertly prepared, and rolled and boned for an easy carve special, this is our succulent lamb at its best, with the impressive sweet taste reflecting the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs, and natural grasses.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

The Lamb Saddle is cut by taking out the spine of the lamb, before trimming and rolling by hand the meat into a roasting joint with ample fat covering, then tying. Sourced from farms that have been rearing lamb on lush pastures for generations, this is prime English lamb at its best, with the ample fat covering providing flavour and succulence upon cooking.
This is very much a roasting joint for the top table, with the deep flavour and succulence making it ideal as a celebration roasting joint, or as a special Sunday lunch. For the best finish, roast long and slow so the sweet meat can tenderise gradually and serve with traditional roast potatoes, homemade Yorkshire puddings, and fresh mint sauce.
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