Served with arugula, blue cheese, walnuts & fresh pear salad.

Serves 4 as a main course

Preparation & Plating

2 Cooked lamb saddles
Blue cheese
Toasted walnuts
Sliced fresh pear
Lemon infused olive oil
Flaky salt


  1. Slice and plate the lamb in a shingle style.
  2. Mix the salad ingredients together.
  3. Top the lamb with the salad and serve.

Lamb saddle

2 Ovation boneless saddles
1 large lemon – zest only
1½ Tbsp dried Greek oregano
½ Tbsp dried mint
Salt & milled black pepper

Use your imagination as to the wide variety of seasoning that can be rolled into the saddle.


  1. Evenly spread the lemon zest, dried herbs and seasoning on the internal side of the saddle.
  2. Roll the saddle, and tie with butcher’s twine.
  3. Gently cook the rolled saddle in a pan, make sure to seal the entire roll and render out most of the fat.
  4. Cook in a hot oven for a further 4 minutes and rest for another 10 minutes before slicing
  5. If you are going to use for a sandwich, fully cool and serve chilled.