Saddle cut meat

Saddle is a butchery term that refers to the meat that is at the animal's back and hips. What is a saddle cut? It is commonly only left as a whole saddle for smaller animals like rabbits and lambs where saddle is a common cut.

For larger animals like pigs the saddle is fairly large so it often gets broken up into smaller cuts for sale, the loin, and tenderloin come from the saddle, in North America in the context. The saddle is from the loin area in the lumbar region and is made up of the loin either side of the animal. Saddle of lamb is an expensive joint that makes a superb centrepiece to a lavish roast.

It is made up of three different cuts - loin , fillet and flank - but is often served up whole. The cut can be divided into two by the butcher: the front half, called the foresaddle, up to the 12th rib, and the hindsaddle, the back part, from the 13th rib back. A Long Fore Saddle cut includes the shoulder. The Lamb Saddle is cut by taking out the spine of the lamb , before trimming and rolling by hand the meat into a roasting joint with ample fat covering , then tying. You can also buy them bone rolled and tied.

Sourced from farms that have been rearing lamb on lush pastures for generations, this is prime English lamb at its best, with the ample fat covering providing flavour and succulence upon cooking. Saddle products are cut from the back area of the animal , and contain both loin and fillet cuts , such as traditional Barnsley chops. There are ways of dealing with a venison saddle, the most common is to prepare a venison backstrap, which in the trade is called a venison striploin.

Venison striploin is the perfect cut to make into steaks, cook it as you would a beef fillet steak - like a beef fillet venison striploin steak is a guaranteed crowd pleaser. Again, saddle is a ‘bone-in-joint’. With this cut there are a few choices. It can be cut into racks or chops by keeping the bone.

Lamb Chump At the lower back of the animal where the loin meets the leg is known as the Chump. An inexpensive cut from the neck en scrag requires long, slow cooking to release its wonderful flavour and tenderise the meat. Scrag usually comes either sold on the bone, or chopped and diced for deliciously hearty stews and casseroles. If done properly, lamb shoulder is a hassle-free way to eat extravagantly.

Once aged the saddle is prepared for roasting by cutting straight down the spine of the saddle and cut into two equal pieces, this is then cut into portions to order and roasted in the oven at 100c until it feels ready allow to rest for minutes, bbq the fat while still on the bone and then remove from the bone and carve into portions and begin plating. Cut from the mid section of the lamb, the saddle is essentially bone in loin. Small amounts of bone means sweet meat , but the joint is still easy enough to carve.

Rabbit saddle refers to the cut of meat that runs from the end of the rib cage to the hind legs –essentially comprising the two loins that sit either side of the spine and the skin and muscle surrounding them. As with all meats , it is best to roast the saddle on the bone as the presence of the bone adds flavour and helps to retain the moisture. For quick cooking, the loin can be removed and.

Pat meat dry with kitchen paper. Heat a frying pan on high. Add a little oil to the pan, or brush directly onto the meat.

Sear the meat all over for 6-minutes in total. Put into the oven until the. The lamb saddle combines the loins from either side of the lamb and the rolled saddle makes a very tender and luxurious roast, perfect to entertain and impress. The loin is the most tender part of the lamb. The sought after Loin Chops, Noisettes and Valentine Steaks are all cut from there.

Our lamb is fresh, Scottish Lamb naturally raised in. Leg and saddle are usually roaste though the leg is sometimes boiled. Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts , an if not from a young lamb, is best cooked slowly using either a moist metho such as braising or stewing, or by slow roasting or American barbecuing.

The meat from the hard-working shoulder is a super-versatile cut. It can either be minced or diced for cooking slowly in stews, or kept on the bone and slow-roasted until tender and falling apart. The fillet from the top of the shoulder is just tender enough to be cut into steaks for grilling or barbecuing.

As one of the most forgiving parts of the pig, it’s a great choice for a simple but.