Lamb Saddle

A prestige cut from the lower back of the lamb. It is a cut that brings together the loins and tenderloins, surrounded by a nice layer of surface fat. Boning and rolling the saddle (often stuffed with a fine mushroom duxelles or herbs) is a test of butchery virtuosity. Roasted whole, the fat melts slowly, irrigating and protecting the delicate flesh from the heat of the oven, delivering a pink center (55°C) of breathtaking juiciness.