Both loins of the lamb still attached, butchered in one piece — the section of the back between the rack (rib end) and the chump (rump end), with the kidneys and fillets often left in. A centerpiece Sunday-lunch roast in British and French butchery: tied with butcher's twine, rubbed with herbs and garlic, roasted at high heat to medium-rare, then carved into thick T-bone-style slices that include both the loin eye and the fillet. The French version (*selle d'agneau*) often gets stuffed (*farcie*) with kidneys, sweetbreads, or a herb-and-breadcrumb mixture between the loins. Source of the Barnsley chop: a Barnsley is a single thick cross-cut from the saddle, including a double helping of loin meat on one bone.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Saddle of lamb | Same term used in US fine-dining and butchery; less common at retail than rack of lamb or leg of lamb. |
| 🇬🇧United Kingdom | Saddle of lambprimary | Both loins still attached; classic British Sunday-lunch roast. Kidneys often left in for *saddle of lamb with kidneys*. |
| 🇫🇷France | Selle d'agneau | Classic French preparation; often stuffed (*selle d'agneau farcie*) with kidneys, herbs, or breadcrumb mixtures between the loins. |
| 🇵🇹Portugal | Sela de borrego | Portuguese term; "barão de borrego" is the saddle plus both legs together (rare ceremonial roast). |
| 🇮🇹Italy | Sella d'agnello | Italian-butchery term; less central to Italian lamb tradition than carrè (rack) or cosciotto (leg) but used in classical preparations. |
Free Saddle of lamb reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
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