The loin cut of meat possesses some of the best flavor in any animal, so how about two of them? Here’s how to grill a lamb saddle, a cook that’s been popular mainly in the UK and Australia, and for good reason. Take one peek at this finished slab of lamb loin and tell me your mouth does not water instantly…
How to Grill a Lamb Double Loin (Saddle of Lamb)
The saddle of lamb is a great cut. As mentioned above, it includes both loins of the animal, still connected by the backbone in the middle. It also has the back skin still on.
To prepare the cut, start by scoring the skin in a checkered pattern. Then let the skin dry out a little by placing it on a towel.
Use a meat knife to slice the meat parallel to the backbone until you hit the rib bones. Using a bone saw, cut through the ribs, being careful not to go all the way through the meat. If you want, you can remove the backbone altogether. It is suggested you don’t though, since by doing so you will inevitably remove some delicious meat as well.
Let’s season the lamb! Lay down some butchers twine tie up the loins later on, and place the meat on top of them with the skin facing down.
You can use any spices you think will go well with lamb. Here are some suggestions:
- Cavenders Greek AP Seasoning
- Sea salt
- Black Pepper
- Chopped Garlic
Make sure to get the spices deep inside the crevices between the loins and backbone.
Tie the butchers twine tightly around the meat. Flip over, and season the skin side with the same spices. Use a lot of salt on this side, to help the skin get crispy.
Grill the saddle of lamb over indirect heat, until internal temp hits 135ºF.
When done, let the meat rest for 20-30 minutes, allowing internal temp to rise to 145ºF before slicing and serving.
And that’s how to grill a lamb saddle!
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