Saddle of Lamb

This roast needs to be turned over during roasting so the tenderloin muscles cook in the same amount of time as the loin muscles. If you order a whole saddle from the butcher, it may arrive with the flaps still attached—it in fact looks a little like a saddle with stirrups hanging on both sides—which are the equivalent to flank steaks. Trim these off where they approach the loin muscles, and then trim the meat away from the fat, cut it into strips, and use it in the roasting pan to add to t