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Full saddle of lamb wit the kidneys and kidney fat removed
Please note we endeavour to complete all deliveries within 48 Hours. Below is a list of the main areas and the days we deliver to those areas.
Our friendly staff will contact you to confirm delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Paarl & Franschhoek – Tuesday
Stellenbosch, Somerset West & Overberg up to Kleinmond – Tuesday & Friday.
Table View, Sunset Beach & Blaauwberg – Mondays and Thursdays.
False Bay Area – Wednesdays.
Saddle of lamb
A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests
- 1 boned saddle oflamb weighing approx 1½ kg/3lb 5oz, skirts removed (ask your butcher to do this for you)
- 2Rosemary sprigs
- 1 tspolive oil
- 50ml white wine vinegar
For the stuffing
- 4 banana shallots, finely chopped
- 2 garlic cloves, crushed
- 50gpancetta cubes
- small pack flat-leaf roughly chopped Parsley
- 6 sage leaves, torn
- 1 tsp gratedlemon zest
- 50g fresh white breadcrumbs
- 1 egg yolk
- First, make the stuffing. In a large pan, melt the butter over a gentle heat and add the shallots. Cook slowly for about 10 mins until softening, then add the garlic and stir to combine for 1 min. Turn up the heat and add the pancetta and a little seasoning. Cook until the pancetta is crisp, and the shallots are tender and turning golden. Take off the heat, add the rest of the ingredients and stir to combine (it should not be too wet, as the stuffing should absorb some of the lamb juices when cooked). Set aside to cool.
- Heat oven to 200C/180C fan/gas 6. Lay the lamb saddle out on a board, fat-side down. Arrange the stuffing in a line down the middle, bring the sides up and roll into a large sausage shape so the stuffing can only be seen at the ends. Using string, tie the saddle, tucking the rosemary under the string, then rub with salt and a little pepper.
- Heat the oil in a large pan over a high heat and place the rolled lamb in the pan to seal the outside, turning every minute or so, until golden – about 6 mins. Remove from the pan and place in aroasting tin. Pour the vinegar over – this will help to crisp the skin – then cook in the oven for 1 hr. Leave to rest for at least 10 mins on a board covered loosely with foil.