Wine-Roast Saddle of Lamb

Preparation info
  • For


    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

A saddle of new-season’s lamb - that is, the rib section of the young animal on the bone including the kidneys — makes a great roasting joint. It should weigh no more than 2.3 kg/5 lb and will serve 6 people. This simple treatment is unsuitable for older lamb, where the saddle will weigh as much