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A beautiful Easter dish for groups large or small. If you don’t have everything to hand for the stuffing, improvise! Use what you have.

We like to serve with dauphinoise tatties, purple sprouting broccoli, roasted shallots, glazed carrots and a lamb and red currant jus.

Feeds approx 5 guests.


  • 1kg boneless lamb saddle – remove large amounts excess fat.
  • 50g roughly chopped dried apricots
  • 200g finely sliced sautéed savoy cabbage – cooled to room temp.
  • 50g roughly crushed hazelnuts, toasted.
  • 5 sprigs finely chopped tarragon
  • 5 sprigs thyme, leaves picked
  • 25g finely chopped parsley leaves
  • 2 cloves finely diced garlic
  • Zest from 1 lemon
  • 70g egg yolk
  • 50g breadcrumb
  • 5g Maldon salt + extra to rub into the lamb

`You will also need some butchers string and scissors.



  • Place the lamb to one side and mix all the remaining ingredients to in a large mixing bowl – check for seasoning before stuffing.
  • Place the lamb saddle open skin side down and generously season the flesh with Maldon salt.
  • Stuff the mix into the centre of the lamb making sure to evenly distribute.
  • Wrap a length of string around the saddle and pull the two flanks to meet each other before securing with a tight knot in the centre.
  • You should now have a rough sausage shape. From here you can secure the saddle with multiple knots to ensure the lamb saddle retains a round shape during the cooking.
  • Place the tied saddle into a tight fitting roasting pan and into the oven at 180C for 20-30 minutes. The centre of the roast is to be approx 38 degrees C. when removed from the oven.
  • Allow 30 minutes for resting in a warm area and carve to order.