Our Saddle Fillet of Lamb is a really special cut. Similar to a fillet of beef it has the most incredible fine-grained tender texture. We hang our grass-fed lamb for at least three weeks to enhance its depth of flavour.
Only quick, unfussy cooking and simple accompaniments are needed to let the character of the saddle fillet shine through.
Each Saddle Fillet weighs 450g. We recommend 3 portions per 450g.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Sear in a hot pan to seal on all sides. Turn the heat down to medium and cook on one side for three minutes.
Turn over, watch closely, as soon as the juices appear on the surface, turn over.
Again, watch carefully, as soon as the juices appear, it is done.
Leave to rest uncovered for 20 minutes.
Or try our recipe for Minty Saddle of Lamb with Courgette Sauce and Charred Broad Beans