Instead of cutting the saddle into chops, you can instead debone it for use as a delicious roast.

No saw necessary here, all you’ll need is a sharp boning knife to debone the saddle and butterfly the belly, plus some butcher’s twine to tie the roast.

Once you’ve deboned the saddle, you should season the inside with salt & spices (we recommend rosemary or fennel pollen) before tying it into a more uniform shape that will roast well.

Here’s how you do it: