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A French trimmed rack of mutton is cut from the rib section of fully matured sheep
After that
This cut is ideal for slow
and roasting at a high heat for 5-10 minutes
Indulge in the rich
Boned & Rolled Saddle Of Wild Venison free range pork A French trimmed rack ofOur Boned & Rolled Saddle of Wild Venison is an impressive roasting joint, expertly prepared by our butchers for even cooking and effortless carving. Taken from the finest part of the deer, the saddle. A boned and rolled saddle is essentially the loins (and part of the rib cage removed) neatly tied into a joint, perfect for roasting. This cut is renowned for its exceptional tenderness, fine texture and refined, gently gamey flavour. Carefully boned,
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