The boneless lamb saddle also known as a Lambchetta comprises two nicely marbled loins and small portion of flap making it ideal for stuffing or flavouring and then rolling and tying. Once cooked it is ideal for portioning which can be done by either slicing thinly or a bit thicker to serve as medallions.
To enhance the presentation and flavour of this premium roast be sure to add some flavourings or stuffing before rolling and tying. Consider some fresh herbs and even an occasional kick of spicy heat. Garlic, thyme, oregano and rosemary, all go well with lamb but try some exotic flavours that encompass both sweet and savoury elements.
Once tied ideally leave either overnight or at least a couple of hours to infuse the flavours. Be sure to gently seal well in a pan before finishing in the oven or on the grill.
Portion weight: 650 -850gms / 1.4–1.9lbs
Portions per vac pack: 1
Vac packs per inner carton: 9
Vac packs per outer carton: 18
Portions per outer carton: 18