The saddle is both loins left joined together — a generous, tender roast for special occasions. It carves into beautiful medallions.
Where Saddle of Lamb Comes From
It spans the back across both sides of the spine, the whole loin section undivided.
How to Cook Saddle of Lamb
- Roasting: to medium-rare, then rest
- Boned and rolled: for easy carving
- Slice into medallions to serve
Saddle of Lamb is part of the lamb loin primal. Find a farm raising pasture lamb near you.
How to Cook It
Best methods for this cut: Roasting. Browse all recipes & guides.
Frequently Asked Questions
What is a saddle of lamb?
A saddle is both loins joined together across the spine — a large, tender roast for special occasions.
How do you cook a saddle of lamb?
Roast it to medium-rare (about 130°F), rest, and slice into medallions. It is often boned and rolled for easy carving.
How many does a saddle of lamb serve?
A saddle is generous, typically serving 4–6 depending on size and sides.