The saddle is from the loin area in the lumbar region and is made up of the loin either side of the animal. You can either buy it with the bone in or with the bone removed and rolled up into an easy-carve joint.
Saddle of lamb is a premium roasting joint. It can serve around 8-10 people - perfect for a special occasion. The saddle can be boned and stuffed and tied up before roasting. For best results, oven roast at Gas mark 4-5, 180-190°C, 350-375°F, for 25 mins per 450g/lb for medium or 30 mins per 450g/lb for well done.
A Barnsley chop is a slice of the saddle, so if you want something quicker and for fewer people it's a good choice. If you would like another roast for a special occasion try a carvery leg roast or a rack of lamb if you only have a few people to feed.
Your butcher will be happy to prepare this for you - ask him to put a tasty stuffing inside before you pick it up to make it extra special.