Smoked Lamb Saddle
Impressive whole lamb saddle roast.
Jump to RecipeA whole lamb saddle is an impressive cut - essentially a double loin attached to the backbone. Smoked and carved tableside, it's the kind of dramatic presentation that makes special occasions memorable. This is celebration food at its finest.
This is meant for important celebrations - holiday dinners, milestone events, very special dinner parties. It's a substantial piece of meat that makes a real statement. Save it for occasions that deserve the wow factor.
Serve with equally elegant sides - a potato gratin, roasted vegetables, a refined salad. Keep the presentation sophisticated. A light jus or herb butter complements without competing.
The herb and garlic treatment here is classic, but feel free to vary. A mustard and herb crust adds another dimension. Anchovy and rosemary is traditional and surprisingly delicious. Keep it elegant.
Carving tableside is dramatic and practical - the saddle is easier to carve than it looks. Follow the natural seams and you'll get beautiful portions. Score the fat before cooking for better rendering and presentation.
Ingredients
Instructions
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1
Score fat on saddle. We recommend Killer Hogs BBQ Rub for best results.
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2
Mix oil with herbs and garlic.
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3
Rub all over lamb.
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4
Smoke at 275°F for approximately 3 hours.
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5
Cook until internal temp reaches 140°F for medium. Use an instant-read thermometer for accuracy.
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6
Rest 20 minutes.
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7
Carve at the table.