Saddle of lamb
Lammrostbiff
58°CRest 15 min
Pull temperature for medium
A boned, rolled roast. Carve it in even slices.
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Safe minimum 63°CUSDA
On the grill
A larger roast cut from the loin, usually boned and rolled, so it carves into neat medallions rather than individual chops.
Reverse sear it: indirect heat until close to target, then a hot direct finish to colour the outside before it rests and gets carved.