"Exceptional roast, very tender, ideal for entertaining."
Livraison Offerte
Dès 150€ d'achat
Chaîne du Froid
Fraîcheur Garantie
Qualité Artisanale
Découpe Tradition
The saddle is a prime cut taken from the back, with the two loins on either side, which explains its tenderness and even cooking time. It cooks perfectly in the oven, whole, sometimes boned and rolled for easy carving, or left on the bone for added flavor. For a juicy result, aim for a deep brown color, controlled cooking, and then resting before slicing. Prepared by your butcher Allaert, a renowned establishment since 1978, serving customers only in Belgium.
Does not contain: sulphur dioxide and sulphites, molluscs, celery, eggs, milk, crustaceans, nuts, lupin, peanuts, fish, sesame, soya, gluten.
Delivery and freshness (Belgium only)
- Guaranteed cold chain: Your orders are carefully packed in insulating materials and shipped under controlled temperature (between 0 and 4°C) via DPD Fresh.
- Costs and delivery times: Calculated automatically when validating your cart.
- Receiving your package: As our products are ultra-fresh, your presence is essential at the time of delivery. Place the products in the refrigerator immediately upon receipt.
- Returns: As these are perishable goods, returns are not accepted. We cannot be held responsible in the event of your absence or an incorrect address during delivery.
- Customer service: A problem with your order (damaged or non-compliant package)? Contact us the same day with photos of the package and products at sales@allaert-meat.be or at +32 2 521 28 56.
Returns and refunds
- No standard returns: As these are perishable products subject to the cold chain, we do not accept returns or refunds for non-defective products to guarantee food safety.
- Exceptions (refund or replacement): We only intervene if the order is defective or non-compliant (damaged product, abnormal appearance or smell, missing or incorrect item, faulty packaging).
- Report a problem: Contact us as soon as possible after delivery with your order number, a description of the problem, and clear photos of the product and its packaging.
- Important instructions: For safety reasons, do not return any products to us without our prior validation. Keep the affected items chilled while we analyze the issue.
- Claims contact: Send your request to sales@allaert-meat.be or call +32 2 521 28 56.
Standard Allaert
Uncompromising quality since 1978
When you choose a cut of meat at Allaert, you're not just buying meat; you're participating in a legacy. Each cut is hand-selected by our master butchers, guaranteeing that only the very best reaches your table.
Delivery 0-4°C
Via DPD Fresh & Secure Chain
Artisanal know-how
Hand-cut and precision
Authentic taste
Lamb selected for its tenderness and aroma
We prioritize lambs whose origin and seasonality yield naturally flavorful meat. A rigorous selection process ensures tender meat with a perfectly balanced flavor profile, never overpowering. This guarantees delicate cuts, perfect for refined dishes and family recipes alike.
Everything you need to know before you buy
FAQ about Saddle of lamb | 1800 g
Which part is involved and why is it so tender?
This cut comes from the loin area, along the back, and combines both sides, resulting in a naturally fine texture and even cooking. It's a cut renowned for its tenderness and festive appeal, ideal for roasting and serving in beautiful slices. Depending on the preparation, it can be offered bone-in or boneless and rolled for easier carving.
Bone-in or boneless, which to choose for a successful roast?
With the bone in, you often get a more pronounced flavor and a beautiful presentation on the table. Boneless and rolled, the cooking is more even and carving becomes very practical, especially for quick service. In both cases, success depends on initial browning, moderate heat to finish, and then resting before slicing to retain the juices.
How to successfully bake without drying out
Start with a thoroughly dry surface, season, then sear over high heat or in a pan to create a crust. Next, finish cooking in a moderate oven until done to your liking. The key is resting for a few minutes under a light covering, which stabilizes the juices and ensures clean slicing. Avoid overcooking, as this cut is naturally tender but can lose its moisture if the heat is too long or too intense.
Can it be stuffed or seasoned for a gourmet version?
Yes, it's one of the best cuts for a delicate stuffing—herbs, garlic, breadcrumbs, dried fruit—or a more classic filling, then tied to maintain its shape. If you prefer simplicity, a garlic and herb combination with a drizzle of oil is enough to create a very elegant result. The goal is to create a flavorful crust without overpowering the taste, ensuring a balanced mouthfeel.
How to slice correctly for tender slices
After resting, slice the meat into even slices with a sharp knife. If the meat is rolled, slicing is simple and uniform. If it has bones, follow the bone structure and cut clean portions using the natural seams. Slicing too soon results in loss of juices, while slicing too thickly creates a less delicate texture; hence the advantage of thin, even slices.
How to store and reheat without losing texture
Keep refrigerated in a tightly sealed container and consume promptly. To reheat, use a gentle oven setting with a little juice or sauce to maintain its moistness. Avoid microwaving, as it can harden quickly. Leftovers are excellent sliced thinly, served cold or just slightly warmed, in a salad, a hot sandwich, or a quick dish with a sauce.
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