Slow Roasted lamb saddle with sage

Method - Lamb

1. Place the lamb saddle on a chopping board and divide into two (You will now have two lamb loins on either side with the flap remaining). Remove any excess fat from the flap and the loin.
2. Now sprinkle with sea salt and cracked pepper. Place freshly picked sage leaves alongside the lamb loin, roll flap over lamb until completely covered.
3. Tie up lamb by using 10 x 8 centimetres (approx) of butcher’s twine evenly spaced. Season well with salt and pepper.
4.  In a frying pan, colour each side of the lamb, then place in a roasting tray with roughly crushed garlic, bay leaf, picked thyme. Drizzle generously with olive oil.
5. Cook at 180ºC for 20 minutes per kilo.
6. Rest for 10 minutes and slice to serve.

Method - Petit pois a la Francaise

1. Fry the bacon until golden brown.
2. Cut the spring onions in half, add to the bacon, add the butter and cook until soft.
3. Shred the lettuce and stir into the scallion, when it’s wilted, add frozen peas and stock.
4. Cook at a robust simmer, uncovered, until everything is tender and the liquid is flavourful and reduced.