Meat
Saddle
Mutton saddle is the double-loin roast still on the bone—a classic game showpiece for quick roasting when tender. It carries stronger mature sheep flavour with deep fat and spice affinity. Protect with fat, roast hot, rest, carve into neat portions. Older animals may prefer jointing and braising instead.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 5.05 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 68.1 mg
- Sodium 57.6 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 58.7 g
- Energy 203 kcal
- Water 58.7 g
- Protein 21.2 g
- Fat 11.4 g
- Saturated Fat 5.05 g
- Monounsaturated Fat 5.23 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.69 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 357 mg
- Major Minerals 356 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.69 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Saddle of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising; saddle of mutton took a named place in that kitchen trade.
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising. Cooks treated saddle of mutton as a cut with its own timing and sides.
As mutton cookery specialised, saddle was portioned and sold ready for the pan. Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising.