CLOSED WEDNESDAY 1st MAY - FERME MERCREDI 1er MAI

Stuffed Lamb Saddle

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The Lamb Saddle is cut by taking out the spine of the lamb, before trimming and rolling by hand the meat into a roasting joint with ample fat covering, then tying. Sourced from farms that have been rearing lamb on lush pastures for generations, this is prime English lamb at its best, with the ample fat covering providing flavour and succulence upon cooking.

English