Organic Lamb Loin Joint, Boned & Rolled

Also called the saddle of lamb, this is a traditional boneless roasting joint with sweet tenderness. Expertly cut from both sides of the prized loin then boned and rolled by our butchers. Try stuffing with fruit and onion stuffing for a juicy centrepiece.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

How To Store  

Our lamb Loin Joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

How To Cook 

We Recommend:

Roasted Lamb Loin Recipe

Ingredients:

• 1 kg lamb loin (bone-in or boneless)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
• 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Season the Lamb Loin:

   • Pat the lamb loin dry with paper towels to remove any excess moisture.
   • In a small bowl, mix the minced garlic, rosemary, thyme, olive oil, Dijon mustard, lemon juice (if using), salt, and pepper to make a paste.
   • Rub the mixture generously over the lamb loin, coating all sides.

3. Sear the Lamb Loin (Optional but Recommended):

   • Heat a large oven-safe skillet or frying pan over medium-high heat.
   • Add a bit of olive oil to the pan and sear the lamb loin for 2-3 minutes on each side, until browned. This step helps to lock in flavour and gives the lamb a beautiful crust.

4. Roast the Lamb Loin:

   • Transfer the lamb loin to the oven (either in the skillet or in a roasting dish).
   • Roast the lamb for about 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). For medium, roast until the internal temperature is around 140-145°F (60-63°C).

5. Rest the Lamb:

   • Once the lamb reaches your desired doneness, remove it from the oven and loosely cover it with foil. Let it rest for 10 minutes. This will allow the juices to be redistributed, making the meat more tender.

6. Slice and Serve:

   • After resting, slice the lamb loin into medallions and serve with your favourite sides, such as roasted vegetables, potatoes, or a fresh salad.