Saddle of Lamb


A delicious and very lean cut of de-boned loin of lamb, that wants to be roasted quickly and served pink. Why not try it stuffed with rosemary and garlic, which really elevates the flavour of the lamb

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We only use locally sourced lamb, which comes either direct from local farms or fat-stock markets. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.



Cooking Guide:

For a chop around 2cm thickness

Grill or Fry – 6/8 mins each side


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