Baron of Lamb

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Baron of Lamb is the rear half of a lamb carcass. It includes the back, rump, belly and the hind 2 legs.

It will weigh up to 10 pounds (4 1/2 kg.)

Cooking Tips for Baron of Lamb

For roasting,

Language Notes

Sometimes referred to as "Saddle of Lamb", though that term is more usually reserved for a different cut.


Disregard any stories about Henry VIII deciding to enoble this particular cut of meat. The word "baron" here comes from the French term, "bas-rond" (lower or hind round part).

Also called:
Baron d'agneau, Bas-rond d'agneau (French)

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