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Stuffed saddle of lamb

Serves 2
  • £100.00

All ingredients should be eaten within 24 hours of receiving your box

Saddle of lamb – Delicious lamb loin, easily carved and served simply with creamy mashed potatoes, fine bean gratin and red wine sauce.


Additional information

Lamb saddle: lamb, garlic, rosemary, shallots, spinach, pork fat, salt, pepper


Fine bean gratin: fine beans, cream (milk), Parmesan (milk), roasted garlic, rosemary


Caramelised shallots: shallots, butter (milk), thyme, salt, pepper, oil


Mashed potato: potato, butter (milk), cream (milk), salt and pepper


Red wine sauce: beef, lamb, red wine (sulphites), celery, shallot, carrot, garlic, thyme, tomato, pepper, salt, bay leaf, star anise


All our food is prepared in a kitchen where nuts, gluten and other allergens are present and our menu descriptions do not include all ingredients. If more information about allergens is required, please ask a member of the team. Occasionally we may need to substitute products if we are unable to source from our suppliers, thank you for your understanding.


Milk 

Sulphites 

Celery 

You will need

A medium frying pan and a roasting tray


Prep time

10 mins


Cooking time

10-20 mins (plus resting time 10 mins)


Cooking instructions


  1. Remove the joint from the packaging and allow to come to room temperature. Season generously with fine salt all over and cracked black milled pepper

  2. Preheat the oven to 180c/160c (fan) / gas mark 4

  3. Add 1 tbsp of sunflower oil to a frying pan on a medium heat

  4. Place the joint into the pan and seal all sides

  5. Now reduce the heat, add a very large knob of butter (60g) and spoon the foaming butter over the joint until golden brown all over

  6. Place the sealed joint into the roasting tray and cook in the oven. Please see cooking temperature guidelines below for your meat thermometer

  7. Pour the red wine sauce into a medium saucepan and heat gently

  8. Remove the joint from the oven, leave to rest and loosely cover with tin foil to rest for 10 mins

  9. Remove the shallots and garlic and heat in the oven for 8-10 mins, then put into a serving bowl (keep warm)
  10. Remove the bean gratin from the bag and place in an oven proof dish and cook in the oven for 8-10 mins until golden (keep warm)
  11. Heat the mash potato in the bag in the microwave for 2-3 mins until piping hot, please pierce the bag and leave to stand for 1 min, spoon in a serving dish (keep warm)
  12. Pour the hot sauce into a serving jug

  13. To serve, place the rested lamb on a large serving board or platter together with the shallots, roasted garlic, beans, mash and sauce

  14. If you wish to heat up the food using another method that you feel more comfortable with then please use that method

Cooking temperature guidelines


Rare - 50°C (122°F)

Medium rare - 55°C (131°F)

Medium - 60°C (140°F)

Medium well - 65°C (149°F)

Well done - 70°C (158°F)