Roast saddle of lamb

Roast saddle of lamb

This is a most delectable roast! Well marbled, the saddle of lamb is basically a double loin carved from both sides of the backbone in the lumbar region and is one of the most tender, tastiest cuts of lamb. It is excellent as a roast or in the slow cooker and is the perfect piece for your favorite lamb roast recipe.

Located in Saint-Charles-sur-Richelieu, Bergeries Marovine is involved in the production of lambs fed with corn silage and alfalfa grown on their own land. Conscious of raising animals with the utmost respect thanks to their exemplary practices, they have been offering high quality sustainable meat for over 15 years.

Cooking temperature : 63ºC

- Take the saddle of lamb out of the refrigerator and let it temper for about 20 to 30 minutes before cooking.
- Preheat the oven to 350ºF.
- Sear over medium high heat on each side until lightly browned.
- Finish cooking the meat in the oven for about 30 minutes or until the saddle of lamb roast reaches 60ºC.
- Remove from the oven and let it rest on a cooling rack for about 10 minutes to allow the meat to gain the remaining 2-3 degrees.
- Serve and enjoy.

Quebec Lamb

Rating :
Curing : jours
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Portion(s) : 3 to 4
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