Meat

Boneless

Boneless saddle removes the vertebrae while keeping loin muscles for rolling or open roasting—easier carving than bone-in, still a large impressive joint. Often tied into an even cylinder. Season inside, roll and tie, roast to temperature, rest, and slice medallions. Stuffing is optional. More weeknight-accessible than bone-in saddle if the weight is scaled down. Use a probe thermometer for confidence.