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Slow Roasted Lamb Saddle With Sage Recipe

Slow Roasted lamb saddle with sage

Preparation time
Cooking time


  • 1-1.5kg lamb saddle (bone out, ask your butcher)
  • 1 bunch of sage
  • Salt & pepper
  • Extra virgin olive oil
  • Garlic
  • Thyme
  • Bay leaf
  • Butcher’s twine

Petit pois a la Francaise

  • 500g speck bacon lardons
  • 1 bunch of small spring onions 
  • 100g unsalted butter 
  • 1 iceberg lettuce 
  • 1kg frozen peas 
  • 1/2 cup hot chicken stock

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.
Preparation time
Cooking time


Two Blues Sauvignon Blanc 2014
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