SPOTLIGHT ON LAMB SADDLE

If you are looking for a visually stunning lamb dish that also packs a flavour punch, you might like to consider using the lamb saddle to create a beautiful stuffed noisette.

The saddle comes from the middle section of the carcass or the lumbar region.  It has a loin on either side and can be boned, stuffed, and rolled to create a delicious lamb noisette.

A rolled lamb saddle can be roasted and carved for service and if you buy the whole saddle you can apply your butchery skills to bone it out yourself to create noisettes using your favourite seasonal flavours and ingredients.

We asked Ambassador Chef, Cameron Davies to demonstrate how he bones, stuffs and rolls a lamb saddle.  In this video Cameron used a split loin with the flap left on, which he stuffed with spinach and garlic.  He rolled the loin using a sprinkling of meat glue then tied it with butcher’s twine using a knot he learnt during his teenage years while working with a butcher. The final step in preparing the rolled loin was to brush it with mustard and roll it in a dukkha crumb for added flavour and texture, and it was ready for cooking.

butchery tips from Cameron:

  • Make sure you use a good knife and let the knife do the work;

  • Keep the bones and trim for use in sauces and broths;

  • Trim some of the fat cap but leave enough to add flavour and to protect the loin meat;

  • Scoring the fat cap helps with the rendering process and looks great for presentation;

  • Ensure you remove the cartilage that was hard up against the bone;

  • Remove the chain from the fillet and trim the silverskin;

  • Place the fillet back onto the saddle ensuring it sits evenly by placing the thin end of the fillet against the thick end of the saddle.  This helps to get a nice evenly rolled saddle;

  • Don’t pull your knots too tight or the stuffing will spill out.

For service Cameron paired the lamb saddle noisette with a sweet bread bon bon.  He used the trimmings from boning the saddle to create a creamy mousse before adding the diced sweetbreads and herbs giving it a unique texture and additional flavour.  Wrapping each bon bon in spiralized potato and deep frying them elevated the textural element of the dish.

Cameron describes his final dish as a culinary showcase of New Zealand lamb. The noisette immediately captivates with its striking contrast of dark green stuffing against the beautiful rose hue of the lamb. The humble bon bon surprises and delights with it’s textural element and rich flavour, making this dish a true feast for the senses.

 
It's a white plate with a lamb noisette stuffed with spinach and a sweetbread bonbon wrapped in potato noodles with zucchini, red pepper and goat cheese cannelloni, broccolini, black garlic jus and smoked kumara

Lumina Lamb Noisette Stuffed with Spinach & Rolled in Hazelnut Dukkah | Sweetbread Bon Bon | Smoked Kumara | Zucchini, Red Pepper & Goat Cheese Cannelloni | Broccolini | Black Garlic Jus

 
Lisa Moloneylamb; lamb saddle; cameron davies