Smoked Lamb Saddle
Impressive whole lamb saddle roast.
Jump to RecipeA whole lamb saddle is an impressive cut - essentially a double loin attached to the backbone. Smoked and carved tableside, it's the kind of dramatic presentation that makes special occasions memorable. This is celebration food at its finest.
This is meant for important celebrations - holiday dinners, milestone events, very special dinner parties. It's a substantial piece of meat that makes a real statement. Save it for occasions that deserve the wow factor.
Serve with equally elegant sides - a potato gratin, roasted vegetables, a refined salad. Keep the presentation sophisticated. A light jus or herb butter complements without competing.
The herb and garlic treatment here is classic, but feel free to vary. A mustard and herb crust adds another dimension. Anchovy and rosemary is traditional and surprisingly delicious. Keep it elegant.
Carving tableside is dramatic and practical - the saddle is easier to carve than it looks. Follow the natural seams and you'll get beautiful portions. Score the fat before cooking for better rendering and presentation.
Ingredients
Instructions
-
1
Score the fat layer on the saddle in a crosshatch pattern, cutting about 1/4 inch deep.
-
2
Mix olive oil with chopped fresh rosemary, thyme, and minced garlic. Rub this paste all over the lamb. Season with salt and pepper. For added complexity, dust with Dizzy Pig All-Purpose Rub.
-
3
Set your smoker to 275°F with Bear Mountain Apple Pellets for a subtle, elegant smoke.
-
4
Place the saddle on the smoker and cook for about 3 hours, maintaining a steady temperature.
-
5
Check the internal temperature with an instant-read thermometer in the thickest part. Remove at 140°F for medium.
-
6
Rest for 20 minutes using heat-resistant gloves to handle it. Carve at the table for a dramatic presentation.