Ovation
Ovation Bone-In Lamb Saddle
What it is
This is a cut of lamb that includes the loin and the kidney fat. It is a versatile cut that can be roasted, grilled, or pan-fried. The bone adds flavor and moisture during cooking. The saddle is known for its tender meat and rich taste. It is a popular choice for special occasions and elegant meals. This cut is typically prepared with the skin on, which becomes wonderfully crisp when cooked.
How people cook with it
Bone-in lamb saddle is excellent for roasting and can be a centerpiece for a dinner party.
- Roast for a Sunday dinner
- Grill for outdoor gatherings
- Pan-sear for a quick meal
- Braise for tender results
To prepare bone-in lamb saddle, begin by trimming any excess fat, though some fat is desirable for flavor and moisture. You can score the skin to help it render and crisp up. Season generously with salt, pepper, and your favorite herbs like rosemary or thyme. For roasting, sear the saddle first in a hot pan to develop a crust, then transfer to a preheated oven. Cook until the internal temperature reaches your desired level of doneness. Resting the meat after cooking is crucial for juicy results.
How it differs from similar foods
Unlike boneless cuts, the bone in this lamb saddle imparts additional flavor and helps keep the meat moist during cooking. The presence of the kidney fat also contributes to a richer taste and can be rendered for basting or removed if preferred. This cut offers a more traditional and robust lamb experience.
Who it is for
Home cooks looking to prepare a classic lamb dish will find this cut appealing.
How to keep the rest
To store any leftover cooked lamb saddle, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. Refrigerate promptly. It is best consumed within 2-3 days. For longer storage, it can be frozen.