PT1H15M
Galton Blackiston's roast saddle of lamb recipe exemplifies how careful butchery and preparation can pay off in bounds, creating a dish that is full of flavour without using too many outlandish ingredients. The thin layer of fat used to wrap up the saddle helps to infuse the loins and fillets with flavour from the outside, while the black pudding seasons the meat from the inside. Serve with homemade pesto or choose from our delicious side dishes.
Comments ()
Roast whole saddle of lamb with spinach and black pudding
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?