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Onlinemeatshop
Fresh Halal British Boneless Lamb Loin (Saddle) Roll - Red Tractor Approved
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- £32.29
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Fresh Halal British Boneless Lamb Loin (Saddle) Roll - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
This boneless lamb loin saddle roll is the eye of the loin, boned out and rolled with the fat cap left on, made from 100% British lamb. Certified Halal, it's supplied as a 1kg roasting joint or as thick loin steaks — good for a Sunday roast, a curry, or pan-seared steaks cut to your own thickness.
The Saddle Loin, Boned and Rolled
This is the eye muscle of the lamb loin, taken from the saddle and boned out, then rolled around itself with the fat cap left on (Fat-On) instead of trimmed away — it's 100% British lamb. Red Tractor Approved sourcing backs every roll, and the rolled shape carves into neat rounds once cooked.
Whole for Roasting, or Sliced Into Steaks
Order the saddle loin whole for roasting, or as loin steaks at 140-165g each for grilling and pan-frying — both are Fat-On, so the fat cap stays intact for basting. Every roll comes in a 1kg pack, enough for a family roast or several individual steaks.
Is This the Same as Lamb Loin Chops?
No — loin chops are individual bone-in slices cut across the saddle, while this is the whole loin saddle boned out and rolled into one piece, or sliced into 140-165g steaks, never sold as bone-in chops. Keeping the fat cap on and rolling the eye whole means it roasts as one joint rather than separate chops, carving into rounds once rested.
Order the 1kg whole saddle roll for a roast that carves into neat rounds to share, or pick loin steaks at 140-165g each to portion out per guest.
Feeding more people? Add extra loin steaks alongside the whole roll instead of slicing either cut too thin.
Keep the saddle roll refrigerated and cook it within the use-by date on the pack.
To freeze, move it to the freezer while it's still fresh, then thaw fully in the fridge before cooking — it takes around 12 hours to defrost.
Typical values per 100 g (raw):
| Energy | 134 kcal |
|---|---|
| Protein | 20.29 g |
| Fat | 5.25 g |
Basis: a composite of trimmed lamb retail cuts, lean only. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean only, trimmed to 1/4" fat, choice, raw" (FDC 174307).
Rolled Roast Lamb: Leave the saddle roll whole, score the Fat-On cap, then roast at a moderate temperature and rest it well before carving into rounds for a family roast.
Lamb Loin Steak Curry: Cube the 140-165g loin steaks and simmer them in a spiced curry base until they're tender.
Pan-Seared Loin Steaks: Sear the loin steaks fat-side down first so the Fat-On cap renders, then finish each side for a quick dinner.
These boneless loin steaks work well in a rogan josh-style lamb curry, or in a Middle Eastern-style spiced lamb stew, standing in for diced shoulder.
Keep the saddle roll whole for a British Sunday roast, or slice it into loin steaks for the barbecue mixed grill.
How many people does a 1kg lamb saddle roll feed?
A 1kg whole roll works well for a smaller roast dinner — carve it into thin, even rounds once rested to stretch across more plates.
How do I feed a bigger table with this cut?
Add extra loin steaks (140-165g each) alongside the whole roll, or use the steaks in a curry to bulk the portions out.
What goes wrong when portioning the roll?
Carve it too thick and you'll use up the joint fast, leaving fewer servings — thin, even rounds get the most out of the 1kg roll.
How do I know I've ordered enough?
Match the pack to the table: one 1kg roll for a small roast, or extra rolls and loin steaks for a bigger group.