Grass Fed Lamb Saddle Fillet
Simple yet characterful, this is a really special cut. Read more
Why we love this
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.
We recommend 3 servings per 450g.
Grass Fed Lamb
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.
Minty Saddle of Lamb with Courgette Sauce and Charred Broad Beans
If like us you are looking for creative ways to use up what's in season during the summer months, this recipe makes such a lovely Summer feast.
Minty Lamb Rub 1x
Our Minty Lamb Rub was made for marinading lamb steaks before summer barbecues.£3.25
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