Lamb Recipes

Roast Saddle of Lamb with Pommes Boulangère & Salsa Verde

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What a glorious thing to behold; a rolled saddle of lamb — the meat lean, tender and blushing pink with a sumptuous coating of fat, rendered to perfection. Sure to please all those who sit round the table it adorns.

When cooked well, this cut from Swaledale Butchers is likely to provide you with the best lamb you have ever eaten, and that is no word of an exaggeration. A special word also for pommes boulangère – they are one of the most delicious things you can do with a potato. The dish came about from a desire to make use of the heat from a baker’s oven once the fires had gone out. I think we should all say a big thank you to those French bakers for their foresight and ingenuity, for they created something truly delicious!

Serves: 6

Cook time: 2 hours 30 minutes

Ingredients

Pommes Boulangère

Salsa Verde

Method

  1. Take the lamb out of the fridge at least 4 hours before you intend to cook it. Remove it from its packaging.
  2. Preheat your oven to 160°C.
  3. We are going to spend a little bit of time trying to render the layer of fat that is protecting the meat of the saddle. So, find a pan that is big enough and set it over a medium heat. Season the lamb well with salt and place it in the pan. Allow the surface that is in contact with the pan to brown. Once achieved, rotate the joint slightly to expose another part of the saddle to the heat. Be patient here, taking time to ensure that all the fat has the chance to brown and render. Once the fat is browned, very carefully stand the saddle on its end to seal off the meat and then repeat for the other side.
  4. Return the saddle to a horizontal position and add rosemary and a large knob of butter to the pan. Baste the saddle with the gently frothing butter.
  5. Place the pan in the oven (or transfer the joint to an oven tray if the pan is not oven-proof) and set a timer for 16 minutes.
  6. Remove the pan from the oven and baste the saddle again, liberally. Then rotate the saddle by 90° so that the part of the joint that was in contact with the pan is now facing upwards.
  7. Return the pan to the oven for another 16 minutes. Then remove and baste again. Rotate the joint again, this time by 45° and return to the oven for another 16 minutes.
  8. Remove the pan from the oven, take the saddle out, and leave it to rest somewhere warm for at least 30 minutes.

For the Potatoes

  1. Add the onions, 100g of the butter, thyme, and a pinch of salt to a pan and cook on a low heat with a lid on for about half an hour, stirring intermittently. To the point that they are going soft and translucent and just offering up their natural sweetness, but not browning and disintegrating. Some people do cook them further for a Boulanger, more in the Lyonnaise style. However, I think that flavour can somewhat overpower the dish. Rather, I prefer them cooked like we are here — just sweet and totally onion-y.
  2. Heat up your stock in a saucepan and season with salt, to taste. It should be delicious.
  3. Tip the onions, potatoes and stock into a mixing bowl and mix well. Leave to sit and for everything to get to know each other for 5 minutes.
  4. Check the seasoning of the liquid from the potatoes and adjust if necessary. I find it easier to get the seasoning correct at this point, rather than trying to season each layer as you build it.
  5. In an oven-proof dish, begin layering up the potatoes, followed by a layer of onions and then potatoes and so on. Obviously, the potatoes and onions are already mixed together, so they will get a little jumbled, and that is fine. The top layer should be potatoes.
  6. Pour over the remaining stock from the mixing bowl so that it is just covering the potatoes. Then scatter the remaining butter in little knobs over the top.
  7. Cook in the oven, at the same temperature as the lamb for 1 hour and 20 minutes. Check it after an hour and top up with a little chicken stock if it is looking completely dry.

For the Salsa Verde

  1. When chopping your ingredients for this, especially the herbs, use a very sharp knife. A blunt one will only bruise the herbs and dull their flavour.
  2. Combine all the ingredients in a bowl and add enough extra virgin olive oil to nearly, but not quite, cover the herbs. Plus, a pinch of salt and 1 tablespoon of vinegar. Stir together well and leave to sit for 15 minutes.
  3. Return to the bowl and taste for seasoning. It needs to have a zing of acidity so it may do its job of cutting through the richness of the meat and potatoes. Adjust the seasoning as necessary with either salt, a bit more vinegar or both if needed.

Order meat online

For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.

Instagram

  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
  • A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check. This is food that does not chase anything. It knows exactly what it is.
  • Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
  • We love it when a plan comes together! And this little project with @llewelynslondon provides a great example. It all started with a trip up to Swaledale HQ, to see the butchery and meet the team; bacon, black pudding and egg baps were laid on fo breakfast. Then it was off to see one of our network of farmers; Jim Mallender, over in Thornton in craven. Jim and his family showed us round and held a sort of farming Q&A. Then we cooked some cuts on a bbq and sampled the llewelyns take on a hotpot. Truly bringing farmers and chef together and a wonderful day for all involved. Off the back of the visit a special dinner an d a three course menu of dreams. It celebrates not just our produce and their cooking but also the 6 beautiful years that head chef michael (@skinnylittlefatman) has spent at the helm of this charming restaurant. We are extremely excited to eat and drink tonight to celebrate all those things.
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  • Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
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@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check.
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@swaledalebutchers
@swaledalebutchers
•
Follow
A classic of French cooking, built on combinations that have stood their ground for good reason, and long may they do so. Chicken breast roasted in brown butter, creamy mash worked with plenty of butter and dairy, and a mustard sauce brought together with cream. It reads rich, but it eats with balance. The Dijon and tarragon cut through, lifting the dish and keeping it in check. This is food that does not chase anything. It knows exactly what it is.
3 days ago
475
View on Instagram |
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@swaledalebutchers
@swaledalebutchers
•
Follow
Filmed on a blustery day at the Harewood House estate, Ellen talks us through the Highland cattle and the wider farming approach shaping the land here. These short films look at how the estate is guiding the land back towards what it once was, using the right livestock for the right terrain and allowing systems to work with the landscape rather than against it. Hardy cattle, able to outwinter on pasture alone, reduce the need for inputs and bring a different kind of balance to the farm. For chefs, this is where the story begins. The flavour comes later, but it is built here, in the fields, through decisions made over time rather than in a single season. It is a strong example of thoughtful farming, where lower inputs and careful management can support both the land and a sustainable margin, all driven by a clear intention to make the estate work for nature as much as it does for people.
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@swaledalebutchers
@swaledalebutchers
•
Follow
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@swaledalebutchers
@swaledalebutchers
•
Follow
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2 weeks ago
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View on Instagram |
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Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
@swaledalebutchers
@swaledalebutchers
•
Follow
Always good to welcome chefs to the butchery. Earlier this week the teams from @llewelynslondon came up to see us. We showed them around the cutting room, talked through how we work, then headed up the hill for a bit of cooking and conversation. For many chefs it is the first chance to see the whole journey. From the farms and fields where the animals are raised, through our ageing rooms, and finally into the kitchens that cook it. If you are a chef and fancy a visit this year, you would be very welcome. Send us a message and we will put the kettle on.
3 weeks ago
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View on Instagram |
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@swaledalebutchers
@swaledalebutchers
•
Follow
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4 weeks ago
952
View on Instagram |
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British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
@swaledalebutchers
@swaledalebutchers
•
Follow
British Pie Week, apparently. We do not usually pay much attention to themed food weeks. We prefer to make and sell things when they feel right. This year is different, thanks to our growing friendship with Yorkshire chef and pie obsessive Josh Whitehead, and his excellent pie project, Finer Pleasures. Josh started @finer_pleasures in 2023 to make pies the way they should be made. Proper fillings, local meat and traditional methods. So we thought we would join in. The pie is a classic. Chicken, ham, leek and mushroom. Brined chicken, smoked ham hock and a rich velouté finished with herbs, mustard and chestnut mushrooms or leeks. A proper pie. Available this week while they last.
4 weeks ago
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