Saddle of lamb

Selle d’agneau

What it is

Both loins still joined across the backbone, and the grandest thing a butcher can hand you — it is a restaurant cut, carved at the table. Escoffier's selle d'agneau was a set piece of the classical service.

In the kitchen

Ask the butcher to remove the chine bone but leave the saddle whole. Carving it otherwise is genuinely difficult.

Goes with

Thyme Garlic Rosemary Butter Shallot Morel Black pepper Asparagus

In season alongside

Brill Arctic char Dentex Greater amberjack (kanpachi) Splendid alfonsino (kinmedai) Lobster

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