Roasted Hogget Saddle Chops with Salsa Verde

A saddle chop is uncommon. It’s a double-sided loin chop, cut through the spine, that is great cut thick and roasted. This recipe calls for a saddle chop from a hogget (in its second year), not lamb, and because it’s a more substantial animal, it cooks for slightly longer. A salsa verde provides a herby, sharp zing to the grease of sheep fat (which I love, by the way).