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Lamb Saddle Roast

Cooking guidelines from Lamb Saddle at room temperature:


1kg Oven Roast


  • Preheat oven to 240ºC / fan 220°C.

  • Remove from packaging, and pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

  • Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total. Then place your meat, uncovered, on a rack in a roasting tray.

  • Add a little water to the bottom of the roasting tray to prevent smoking, and cook for 15 minutes.

  • Lower the temperature to 200 °C / fan 180°C and cook for a while:


Medium: 25-30 minutes (internal temperature of meat 55-60°C)

Well Done: 40-45 minutes (internal temperature of meat 65-70°C)


Cover with foil and rest in a warm place for at least 15-20 minutes before serving.


Ensure the product is piping hot throughout before serving.
Do not reheat once cooked.


475g Pan to Oven Roasting

  • Preheat oven to 230°C/Fan 210°C.

  • Remove from packaging, and pat dry with kitchen paper. Allow the meat to come to room temperature for 20 minutes.

  • Place your meat, uncovered, on a rack in a roasting tray.

  • Brush the meat with a little oil, first sear in a hot pan on all sides for 6-8 minutes in total. Then place your meat uncovered on a rack in a roasting tin. Place into the preheated oven and cook for:


Medium: 15 minutes

Well Done: 18-20 minutes


Cover with foil and rest in a warm place for at least 10 minutes.




Low Temperature Cooking

  • Preheat oven and roasting tin to 80°C without the fan.

  • Pat meat dry with kitchen paper.

  • Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat. Sear the meat all over for 6-8 minutes in total.

  • Place on the pre-heated tin.

Set the thermometer to 60-65°C and insert it horizontally into the center of the meat. Put into the oven until the thermometer alarm sounds (approx 75 - 90 minutes).


Enjoy!

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