MAR 20th 2020

Stuffed saddle of lamb with seasonal vegetables

Estate Wild Garlic Stuffed Lamb Saddle

served with English peas, asparagus & broad beans 

Serves 6


Lamb saddle 

1          Boneless saddle of Goodwood lamb

500g     Foraged wild garlic, washed

500g     Spinach, washed

1          Sprig rosemary

1          Clove of garlic

Salt & Pepper

300ml   Lamb gravy

  • Blanch the wild garlic and spinach in boiling salted water for 2 minutes, drain and plunge in iced water to stop the cooking process and preserve the green colour. Then squeeze out any excess water, lay on a clean kitchen cloth to drain.
  • Place the lamb, fat side down, on a chopping board. Season liberally with sea salt and black pepper.
  • Arrange the blanched wild garlic and spinach leaves length ways through the central part of the lamb between the eyes of meat.
  • Fold the two side flaps of lamb fat over the spinach and wild garlic, overlapping each other and enclosing the leaves and eyes of meat forming a neat roughly cylindrical shape.
  • Tie the saddle tightly using butcher’s string 2cm apart and place in the fridge to firm up for an hour.
  • Heat a frying pan to a medium heat, season the entire outside of the joint with salt and pepper, then place the saddle into the pan to lightly colour round all sides. Place the meat onto a roasting tray and into a preheated oven (180degrees) and cook for 25-30 minutes.
  • Once the lamb saddle is cooked, remove from the oven and place onto a wire rack, allow to rest for 10 minutes.

Seasonal Vegetables

1          Bunch English asparagus

250g     Fresh broad beans

250g     English peas

1          Head little gem lettuce (finely shredded)

1kg       Jersey royal potatoes (washed)

100g     Unsalted butter

1          Sprig mint


  • To prepare the asparagus, trim the woody ends away and blanch in boiling, salted water for 1 minute, refresh into ice cold water & drain.
  • Pod and shell the broad beans and fresh peas, add to the salted boiling water for 2 minutes and also refresh into ice cold water & drain.
  • Place the potatoes into a pan, cover with water and add a good pinch of salt. Bring to the boil, before adding the mint. Cook the potatoes until tender, drain, and add half of the butter to the drained potatoes.
  • To finish the dish, add the remaining butter to a pan over medium heat. When it starts to foam, add the asparagus, peas and beans, gently heat for a two minutes, rolling the vegetables around in the butter, finally add the little gem lettuce before serving on a platter, along with the potatoes.
  • Slice the rested lamb saddle into 1.5cm slices, and place on top of the vegetables. Reheat the gravy and pour into a jug, and let everyone tuck in.