stuffed american lamb saddle
stuffed american lamb saddle
stuffed american lamb saddle

Stuffed American Lamb Saddle


February 15, 2016

Chef Jeremy Barlow of Tayst Restaurant in Nashville shared this sausage-stuffed lamb saddle recipe. (Ask your butcher about lamb saddle if you’re not familiar with the cut.) This recipe takes a bit more preparation—it’s perfect for a lazy day cooking with friends--but the result is worth it!

  • Prep: 2 hrs
  • Cook: 6 hrs 30 mins
  • Yields: 12 servings


For the Saddle

2 American Lamb saddles, bone-in

2 onions

2 carrots

1 bunch celery

1 pint tomatoes

1 oz. dried thyme

1 bunch parsley

1 cup whole peppercorns

4 bay leaves

2 to 3 (750 ml) bottles dry red wine

For the Sausage

4 lbs American Lamb shoulder or meat scraps, cubed (see Note)

1 piece fresh nutmeg

2 tbsp paprika

1 tsp crushed red pepper flakes

1/2 cup minced garlic

1/2 cup minced shallots

1 tbsp dried mustard

1 tbsp dried marjoram

1 tbsp dried oregano

2 tbsp brown sugar

1 tbsp kosher salt

1 tbsp pepper

To Assemble

4 boned lamb saddles

4 lamb sausage

Butcher’s twine, as needed

3 fennel bulbs, cut in large dice

2 yellow onions, cut in large dice

3 parsnips, cut in large dice

1 bunch fresh thyme

1 bunch fresh tarragon

Kosher salt and pepper, as needed

Lamb stock (chicken stock can be substituted), as needed


*Note: If making your own sausage it not an option, simply use ground lamb instead of the cubed lamb meat and mix the ground lamb with the spices. Skip the 2 to 3 day marinating process.

*Marinate time: 2 to 3 days (if making own sausage)
*Cook time: 6 to 7 hours plus 8 hours for simmering stock

Recipe and image provided by the American Lamb Board