How to make a Saddle of Lamb Roast

Notice how the saddle of lamb has two loin muscles and flaps on each side. If this were a steer, these flaps would be where the flank steaks are found.

Cut the flaps right next to the loin muscles down to the rib.

Cut out the rib on each side where it adheres to the flaps.

Cut out the meat in the flaps—discard the fat—and cut it into thin strips.

Trim off excess fat from the top of the saddle. Leave a thin layer of fat covering the meat.

Spread the meat from the trimmings in the roasting pan with sliced carrot and onion. Roast these for about 20 minutes in a 400°F oven.

Season the roast and put it on top of the roast trimmings.

Roast until firm to the touch or 130°F in the center. Transfer the saddle to a platter and let rest.

Put the pan on the stove top, remove the trimmings and vegetables, and bring to a simmer, stirring and scraping and boiling down the liquid until it caramelizes. Add the remaining broth and simmer. Strain and skim off the fat.

To carve the saddle lengthwise, cut along the top of the loin muscles with the knife parallel to the cutting surface.

Separate the loin muscle from the chine bone by sliding a knife between the two.

Continue slicing all the way down to the bone.

Turn the roast over and slice the tenderloins lengthwise.

Serve on heated plates or platter.