Lamb from Sisteron, Half Saddle Roast (Chilled)

Maison Metzger, a revered Parisian butchery, has built its name on sourcing exceptional meats for chefs and fine food enthusiasts alike. For this half saddle of lamb, Metzger turns to Sisteron in the Alpes-de-Haute-Provence, a region recognised for its centuries-old tradition of lamb farming. The area’s IGP-certified lambs are raised in the wild, nourished on local herbs and grasses that give the meat its unique character. Sisteron lamb has earned a national reputation for its consistent quality and mild, clean taste.

This particular cut includes the boneless shoulder, tied and ready to roast. The meat is evenly marbled, with a rosy blush and supple texture. It cooks into a tender, juicy roast with a delicate, herbal aroma and a fine-grained, melt-in-the-mouth consistency. The gentle flavour is neither overly gamey nor bland, making it a refined centrepiece for any meal.

Cooking Instructions:

1. Preheat your oven to 180°C (fan-assisted).

2. Rub the lamb all over with olive oil, sea salt, cracked black pepper, and a generous sprinkle of fresh rosemary and thyme.

3. In a hot pan, sear the lamb on all sides until evenly browned—this should take about 6–8 minutes.

4. Transfer the lamb to a roasting dish and place it in the oven. Roast for 45–55 minutes, depending on your preferred level of doneness.

5. Remove from the oven and rest the meat for 10 minutes, loosely covered with foil.

6. Carve into thick slices and serve with roasted vegetables or a potato gratin.

To complement the elegant character of this roast, pour a glass of Château Grand Ormeau, Lalande-de-Pomerol AOC 2019. The wine’s round tannins and rich notes of plum and spice echo the lamb’s natural sweetness and enhance its succulence.