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Rolled Loins of tender Lamb - perfect for slicing, or roasting whole.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Rich and intense Lamb flavour
Cut from our own Free Range slow-grown Lambs, Lamb Noisettes offer a unique taste for any lover of Lamb - and makes a delicious and easy meal - yielding a rich taste and an intense Lamb flavour
Perfectly tender and succulent
The Free Range Dry Aged Lamb Noisette is cut from the "eye" muscle of a Loin of Lamb from the Best End, boned and rolled, then larded with a layer of fat, to ensure this Premium Quality meat stays perfectly tender and succulent during cooking
Can be cooked whole - or cut into slices - known as Medallions
Best pan-fried, grilled, griddled as Medallions - or roasted whole. Also great on the Barbecue
Perfect for a special occasion - and a great centrepiece
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Noisette.
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Lamb Noisette 🚩
Rolled Loins of tender Lamb - perfect for slicing, or roasting whole.
Hand prepared
Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Lamb, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection
Rich and intense Lamb flavour
Cut from our own Free Range slow-grown Lambs, Lamb Noisettes offer a unique taste for any lover of Lamb - and makes a delicious and easy meal - yielding a rich taste and an intense Lamb flavour
Perfectly tender and succulent
The Free Range Dry Aged Lamb Noisette is cut from the "eye" muscle of a Loin of Lamb from the Best End, boned and rolled, then larded with a layer of fat, to ensure this Premium Quality meat stays perfectly tender and succulent during cooking
Can be cooked whole - or cut into slices - known as Medallions
Best pan-fried, grilled, griddled as Medallions - or roasted whole. Also great on the Barbecue
Perfect for a special occasion - and a great centrepiece
Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Lamb Noisette.
🚩 Not available for Collection or Delivery : 19-24 December
Free Range Lamb Noisette 🚩
INGREDIENTS: Free Range Lamb
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Lamb Noisette 🚩
Always best to bring the meat to room temperature before cooking
- Pre heat the oven or grill or ensure the barbecue coals are hot.
- Now season the meat with Salt, Pepper, and Herbs
- Always place fat side up in the oven or down on a barbecue to crisp the fat
- After the Lamb has been cooking for about the right time, or is looking cooked, check the internal temperature with a meat thermometer Core Temperatures using a Meat thermometer
| Rare | 48-50°c | rested 52-54°c | Roast for 20 Minutes 180°c |
| Medium Rare | 52-54°c | rested 56-58°c | Roast for 25 Minutes 180°c |
| Medium | 56-58°c | rested 60-62°c | Roast for 30 Minutes 180°c |
| Well Done | 65-68°c | rested 70-75°c | Roast for 35 Minutes 180°c |
Then for roasts rest usually 15 to 20 mins after
Free Range Lamb Noisette 🚩
Cooking time 15 mins
Cooking time 30 mins to 1 hr
Cooking time 1 hr
Cooking time 2 hrs
