Fully trimmed, deboned and rolled saddle of lamb.
1
Start with a chine and end (long or short).
2
Separate the saddle by cutting between the last two rib bones.
3
Carefully remove the bark.
4
Carefully peel back the fillet muscles and remove the backbone.
5
Take great care not to cut through the outer surface.
6
Remove any visible internal fat deposits.
7
The boneless saddle with external fat surface intact.
8
Form the saddle into a cylindrical shape.
9
Tie securely with string at regular intervals.
10
Boneless saddle prepared to specification.
