Gundagai Boneless Lamb Saddle
Free Range | 1.5 lbs | GLQ5+
Highest Quality + Best Tasting Lamb
- The lamb saddle is known for its superb taste, succulence, and tenderness.
- The best approach for this cut would be to season or marinate the meat side and then roll it up, wrap it with some butcher's twine, and roast to a perfect medium rare.
- Gundagai Lamb is known for its consistency in quality, coming from a region in Southern Australia that provides ranchers the opportunity to raise fantastic lamb.
- One of the only graded lambs in the world.
Cooking Suggestions
- To enhance the presentation and flavor, add some seasonings and stuffing. Consider some fresh herbs such as thyme, oregano, and rosemary. And don’t forget to add some garlic!
- After you’ve added your seasoning or filling, roll the saddle up and tie it with a few pieces of butchers twine. Leave it to sit a minimum of 4 hours or overnight to infuse the flavors.
- Preheat your oven to 450 degrees, rub your roast with olive oil and season the outside. Place in the oven and cook for 20 minutes uncovered. Then turn the oven down to 325 degrees and cook until it reaches your desired temperatures.
Wine Pairing
- Try Pinot Noir with your lamb saddle. This light-bodied red wine has a delicate aroma of raspberries, strawberries, and violets that complement the subtle flavors of the lamb.
About Gundagai Lamb
This lamb is truly a cut above
Gundagai is obsessed with knowing as much as they can about the quality of the food they produce and consume. Their new technology allows them to accurately measure the Lean Meat Yield, Intramuscular Fat (think delicious marbling) and Animal Health of all Gundagai Lambs.