Rabbit saddle refers to the cut of meat that runs from the end of the rib cage to the hind legs –essentially comprising the two loins that sit either side of the spine and the skin and muscle surrounding them. As with all meats, it is best to roast the saddle on the bone as the presence of the bone adds flavour and helps to retain the moisture. For quick cooking, the loin can be removed and cooked separately.

Alternatively, a saddle can be deboned (leaving the skin intact) then stuffed and rolled, preferably with fatty, rich ingredients to help keep the meat moist – flavours that contrast with the subtle taste of rabbit such as tarragon, prunes or bacon work nicely.

Adam Stokes serves his rabbit with tomato cous cous and spring vegetables while Martin Wishart serves his rabbit with fettuccine, prosciutto and roasted hazelnuts.