Stuffed with black garlic and rosemary then trussed, a Gundagai lamb saddle makes for wonderful celebratory fare. With our butchers having skilfully prepared this royal roast, there is little to do but pre-heat the oven and decant your favourite bottle of Tempranillo. A hero protien to share with six people.

Ingredients

1 x stuffed Gundagai lamb saddle

Murray River salt flakes

Quartz Hill olive oil

Meatsmith lamb sauce

Preparing the roast

Preheat the oven to 160C.

Take the lamb saddle out of the refrigerator at least 20 minutes before you begin to cook.

Drizzle a generous amount of extra virgin olive oil over the lamb saddle, making sure the entire cut is coated.

From a height, sprinkle sea salt flakes over the lamb then rub into the meat.

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Searing the lamb

Put a tablespoon of neutral oil into a large frying pan.

Warm the pan to a medium-high heat.

Start to sear the lamb saddle, crisping the fat until it is golden on all sides.

Prepare a bed of fresh rosemary and thyme in a baking dish that will fit the lamb.

Place the lamb on the bed of herbs then add a splash of water to the dish.

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Roasting the lamb, preparing the sauce & serving

Roast the lamb at 160C for about 45 minutes or until it reaches an internal temperature of 45C for a medium roast. 

When the lamb has reached the optimal internal temperature, take the roast out of the oven and allow to rest for at least 20 minutes while you prepare the sauce.

Warm a jar of Meatsmith lamb sauce in a small saucepan. When it starts to simmer, strain in the juices left in the roasting pan.

After 20 minutes resting, remove the trussing string from the lamb and carve into 1.5cm thick pieces.

Arrange the slices of lamb on a platter then anoint the lamb with the sauce.

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