Saddle

The saddle is a prime cut of meat taken from the top back of the animal. It runs from the best end to the end of the loin.

A saddle of meat makes a large but choice roast but, since demand is small, it usually requires to be ordered in advance from the butcher. The saddle is usually served with the kidneys intact.

Pork, lamb and veal are the most com-mon saddle cuts.

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