Saddle – boneless

Code: Loin L028

Description

Fully trimmed, deboned and rolled saddle of lamb.

Loin L028
Loin L028
Saddle – boneless Meat Cut Spec Step 1

1

Start with a chine and end (long or short).

Saddle – boneless Meat Cut Spec Step 2

2

Separate the saddle by cutting between the last two rib bones.

Saddle – boneless Meat Cut Spec Step 3

3

Carefully remove the bark.

Saddle – boneless Meat Cut Spec Step 4

4

Carefully peel back the fillet muscles and remove the backbone. 

Saddle – boneless Meat Cut Spec Step 5

5

Take great care not to cut through the outer surface.

Saddle – boneless Meat Cut Spec Step 6

6

Remove any visible internal fat deposits.

Saddle – boneless Meat Cut Spec Step 7

7

The boneless saddle with external fat surface intact.

Saddle – boneless Meat Cut Spec Step 8

8

Form the saddle into a cylindrical shape.

Saddle – boneless Meat Cut Spec Step 9

9

Tie securely with string at regular intervals.

Saddle – boneless Meat Cut Spec Step 10

10

Boneless saddle prepared to specification.

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