Start with a chine and end (long or short).
Code: Loin L028
Fully trimmed, deboned and rolled saddle of lamb.
Separate the saddle by cutting between the last two rib bones.
Carefully remove the bark.
Carefully peel back the fillet muscles and remove the backbone.
Take great care not to cut through the outer surface.
Remove any visible internal fat deposits.
The boneless saddle with external fat surface intact.
Form the saddle into a cylindrical shape.
Tie securely with string at regular intervals.
Boneless saddle prepared to specification.