Saddle of Lamb
A saddle of lamb is widely considered the "Rolls-Royce" of lamb roasting joints. Cut from the lumbar region in the small of the animal's back (between the ribs and the leg), it consists of both loins on either side of the backbone left together in a single, substantial piece. Because it originates from a muscle group that does very little hard work, it yields exceptionally lean, juicy, and buttery-textured meat.