I recently ate at the resturant in the Conrad Hilton here in town and had thier saddle of lamb. I cannot find where the saddle of lamb comes from, any one know where this cut is from? it was one of the best meals I have ever had!
Z
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Courtesy of Hormel by way of google:
"This cut is a double loin roast, from both sides of the backbone. It does not contain a large quantity of meat, but the quality is unsurpassed, and it is easy to carve. The cut would probably need to be special-ordered from your butcher."
"This cut is a double loin roast, from both sides of the backbone. It does not contain a large quantity of meat, but the quality is unsurpassed, and it is easy to carve. The cut would probably need to be special-ordered from your butcher."
Thanks, I must not have used the right search terms when I googled it!
Man was it a great piece of meat! I had a good Oregon Pinot Noir with it, great combo!
Man was it a great piece of meat! I had a good Oregon Pinot Noir with it, great combo!