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Meat recipe: Saddle of Lamb, Jersey Royals & Tarragon

March 28, 2023

Meat recipe: Saddle of Lamb, Jersey Royals & Tarragon

Lamb is deeply associated with the Easter feast. We feel that the Spring lambs are best left in the fields – the year olds are now full of flavour and this cut is the most tender. Tarragon pairs beautifully with flavours of the meat and lends this dish.

For 4-6 as a main course

600g Trimmed lamb saddle meat (off the bone)

200ml Chicken stock

100ml Red wine

80g butter

Bunch tarragon

Salt & Pepper

Serve with:

Jersey Royal potatoes

Purple sprouting broccoli


  1. Pre-heat the oven to 180c
  2. Scrape the potatoes and put on to boil with a sprig of mint.
  3. Season the lamb fillet and sear on all sides in a hot frying pan. Transfer to a roasting tin in the oven and roast for about 10-15 minutes until your desired level of “done-ness”.
  4. In the meantime add the red wine to the frying pan and reduce by half then add the chicken stock and reduce again by half.
  5. Finely chop the tarragon – go really fine if you can – and whisk into the sauce with the butter. Check seasoning.
  6. Slice the lamb and pour over the sauce. Serve with the potatoes and some broccoli.

 Check out our Easter Wine, and Food pairings.

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