Focus on Scotch Lamb PGI cuts, joints and offal: loins of lamb saddle (pair unsplit)

Quality Meat Scotland


Standard Supplier



A premium cut from the back of the carcass, after the removal of the Scotch Lamb leg and chump and the shoulders the breasts are also removed. The saddle may have the kidneys and kidney fat still attached or removed. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

5 - 6kg.

Approximate yield

Depends on use.


The pair of Scotch Lamb<span> </span>loins (saddle) may be prepared whole, or split down the centre of the back bone to produce a wide range of cuts.


May be used for chops, boneless roasts and steaks. Ideal for roasting, grilling, pan frying and the bbq.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: loins of lamb saddle (pair unsplit)
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Quality Meat Scotland


Standard Supplier 10th August 2016

Focus on Scotch Lamb PGI cuts, joints and offal: loins of lamb saddle (pair unsplit)