Serves 6-8, depending on the size of lamb/hogget

  • 1 saddle of lamb, boned if desired
  • 2 cloves of garlic
  • 6 sprigs of rosemary
  • Salt and freshly ground black pepper
  • Oil

Preheat the oven to 190C (375F, Gas mark 5).

If you have a boned saddle, put slivers of garlic and sprigs of rosemary down the middle between each loin then roll and tie up.

Alternatively, if you have a whole saddle, rub with garlic and make slits near the bone for the garlic and rosemary.

Season with salt and pepper and brush all over with oil.

Cook in the oven for at least 45 minutes or more depending on the size.

For a hogget-sized boned saddle cook for 60-90mins.

Take the joint out of the oven and let it rest for 15-20 minutes before serving.