Roast Saddle of Lamb Recipe (2024)

If you're looking for a satisfying and delicious Sunday roast, look no further than this simple yet wonderful saddle of lamb roast joint.

A easy-to-make recipe featuring a succulent lamb saddle seasoned and stuffed with savoury sage and onion stuffing mix and rolled tightly.

This rolled saddle of lamb is best served slightly pink, making fantastic tender slices of roast lamb the whole family will enjoy. We include advice for medium well and well done too.

How to cook saddle of lamb

Check out our quick video slideshow to see how to make this lamb saddle recipe; it's surprisingly easy and quick to make.

Ready to jump in and make this delicious saddle of lamb for yourself? Head straight to the recipe card below. But if you'd like more information about how to make it, read on!

Prefer a well-cooked lamb joint; check out our slow cooker leg of lamb recipe instead.

Ingredients 🐑

Here are the ingredients you'll need; we will give you advice and suitable suggestions for alternative seasonings.

Like what we have done in this blog post and have an 800-gram rolled saddle? Click here to jump straight to the printable recipe card, including the measurements for all ingredients.

Saddle of Lamb

A saddle of lamb is a cut of meat located on the small of the back, said to be the tenderest of all cuts. It can be bought as a de-boned and rolled joint, making it an impressive roasted centrepiece.

It is also known as a double loin and is sometimes sold cut into what is known as Barnsley chops.

The rolled lamb saddle joint in this post was from Swaledale, an online butchery that sells grass-fed lamb from Yorkshire Dale. It is a fantastic cut that can be roasted without the extra flavouring and stuffing if you want to keep it rolled as sent.

When cooked and served pink, this cut of meat makes for a great roast dinner.

Stuffing

We used a few tablespoons of homemade sage and onion stuffing recipe mix. However, you can use a packet mix or other flavourings instead, then cook the remaining stuffing either as stuffing balls or in a baking tin.

Seasonings

We recommend you season your rolled lamb saddle joint with dried mint, salt and pepper for this recipe. Combining these herbs and spices helps to bring out the flavour of the meat.

Other seasonings that pair well with lamb instead of dried mint include garlic powder, oregano, sage, rosemary, thyme, cumin or paprika.

Oil

Sear the lamb before oven roasting; we recommend using olive oil. However, you can also choose to use your favourite cooking oil.

Equipment 🔪

You will need several pieces of equipment to roast a saddle of lamb. This includes kitchen twine to hold the joint together, a large pan to sear the lamb in before roasting, a roasting tray with a rack to place the lamb in the oven, and a meat knife and fork for carving the roast once it is cooked.

We also like to use our wireless meat thermometer to check the lamb's internal temperature during cooking.

Instructions 👨‍🍳

Read on for a quick run-through of cooking instructions on how to cook the lamb saddle to perfection.

Jump to the recipe card for step by step with all the measurements included.

Make the stuffing mix and allow it to cool. Preheat your oven temperature to 180°C fan/ 200°C/ 400°F/ Gas Mark 6.

Pat dry the lamb, unroll and sprinkle the mint, salt and black pepper (or any other seasoning) on both sides of the lamb.

Add the stuffing inside the centre of the lamb saddle and roll it tightly. Do not overfill with stuffing, as it will squish out when rolling.

Tie it with kitchen twine to keep it firmly together.

Heat some olive oil in a pan over medium heat and brown off the outer layer of lamb fat for 5-8 minutes before placing it in an oven-roasting tray with a rack.

Lamb Saddle Cooking Times

Here is a simple cooking timetable for roasting a lamb saddle, including different size joints. We give cooking times for medium as seen in this post, medium well and well done.

We do not recommend roasting lamb joints rare or medium rare due to the potential risks associated with undercooked meat.

For the 800-gram joint of lamb saddle, we cooked here to medium, slightly pink in the middle; cook at 55 minutes on 180°C fan/200°C/400°F/Gas Mark 6.

Internal temperature for roast lamb saddle

If you want to ensure your lamb saddle is cooked to perfection, a thermometer is the best way to go! Medium-cooked lamb, the internal temperature should be at 65-69°C; medium well at 75-80°C; and well done should reach 85°C+.

Here is a handy chart for that!

After you've cooked your lamb to your desired temperature, it's important to rest it. When the meat is allowed to rest, the lamb will finish cooking, and the juices redistribute throughout it, giving it a much more tender and juicy finish when carved.

Cover loosely with foil during resting, and get on with your delicious side dishes to serve with your roast lamb dinner.

When the lamb is ready to be served, it's time to remove the string and carve it into thin or thick slices.

Serving Suggestions

Serve your roast lamb with garlic-roasted potatoes, homemade yorkshire puddings, the leftover stuffing and gravy. Plus your favourite vegetables, we chose air fry carrots and parsnips with peas.

Or serve with our creamy mashed potatoes, braised cabbage and delicious red wine jus. All are guaranteed to complement your saddle of lamb.

📖 Step by Step Recipe

Storage 🧊

Cooked roast lamb will keep in the fridge for up to three days. If you want to store it for longer, wrap it securely in plastic wrap and place it in an airtight container before freezing.

Reheating Advice

To reheat your sliced roast lamb, preheat the oven to 160°C and place the lamb in an oven-safe dish. Add a splash of water or pour gravy over the top and cover with foil. Reheat for 30-40 minutes.

Or reheat your cooked roast lamb in the microwave, place it in a microwaveable bowl and add some gravy or a splash of water. Heat for 1-2 minutes until it reaches your desired temperature.

More Lamb Recipes

Here are more delicious lamb recipes for you to try, from roasts like our slow roasted leg of lamb to Croatian lamb peka. With so many options, there's something for everyone.