The Lamb loin, also known as saddle, is cut by taking out the spine of the lamb, before trimming and rolling by hand the meat into a roasting joint with ample fat covering, then tying.
'Eid al-Fitr is almost here! Please note, our order cut-off this year will be midnight, Sunday 15th March. Please place your orders before then to avoid missing out.
£4.00 / per kg
