• Lamb Loin
  • Lamb Loin
  • Lamb Loin
  • Lamb Loin
  • Lamb Loin
  • Lamb Loin

Lamb Loin 450g

£23.75

In stock
  • 1 x 450g lamb loin in each pack (approx.)
  • Typically serves 2

Select Pack Quantity

We currently have 8 remaining in stock.
  • Delivered fresh
  • Native breed
  • Grass-fed
  • cook on the bbq
  • Great for home roasting
  • Suitable for freezing

Product description

A Tender, Delicate Cut Best Served Pink
Lamb loin is one of the most tender cuts on the animal. Boneless and naturally lean, it is sometimes referred to as cannon of lamb when the outer fat is removed, a name taken from its neat, cylindrical shape.

Its fine texture and delicate flavour make it particularly well suited to careful, precise cooking. Sear it first to colour the outside, then finish in a moderate oven, or grill it gently over the barbecue. However you cook it, lamb loin is best served pink to retain its moisture, tenderness and succulence.

Chef Val Warner Inspires
“This tender and juicy piece of lamb loin is a joy, both for the succulence of the meat and the crisp fat. Brilliant for both the barbecue and the oven, it’s a treat.

54°C on the Wand of Hope would be my preferred internal temperature before resting.

Sliced, I adore it with peas braised with shallots, celery, bacon, carrots and cider, all emulsified with cold butter, Dijon mustard and apple cider vinegar, with fresh mint and chopped romaine lettuce wilted in at the very end.

Alternatively, broad beans, peas and cucumber sautéed in butter with shallots, a wee splash of wine and a little nutmeg, then fresh dill and tarragon added at the end, are delicious. Even more delicious if a couple of lamb sweetbreads, sizzled in butter, are included.

Lastly, served next to deep-fried crispy baby artichokes (carciofi alla giudìa), marjoram dressing and a little fresh sheep’s cheese, it will make you sob with joy.”

Ingredients

Grass-fed lamb, reared on the native pastures of the Yorkshire Dales.

Cooking advice

  1. Take lamb out of the fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Preheat your oven to 160°C
  3. Season lamb generously with sea salt
  4. Place a cast-iron skillet over a medium to low heat with ½ a tablespoon of oil*
  5. Add the lamb to the pan with the fat side facing down and cook like this for 3-4 minutes to render the fat
  6. Turn the heat up and seal off the rest of the lamb, rotating regularly for an even cook
  7. Once all sides are nicely browned, transfer the skillet to the oven and set a timer for 3-minutes
  8. Remove from the oven and transfer the lamb onto a plate
  9. Leave to rest somewhere warm for 8-10 minutes

*Select an oil with a high smoking point and neutral flavour

Background

Distinctive Yorkshire Flavour from Hardy Native Breeds
Swaledale lambs roam freely across the Yorkshire Dales, moving between valleys and hilltops as they forage. The limestone pastures of this upland landscape support a natural mix of herbs, grasses and wildflowers, which help give the meat its rich colour and distinctive flavour. Robust and slightly sweet in character, with a subtle herbal undertone, the provenance is unmistakably Yorkshire.

From hardy native breeds reared on the limestone pastures of the Yorkshire Dales, our lamb loin offers the tenderness, flavour and character that define Swaledale lamb. It is Always Fresh Never Frozen®, prepared to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer Reviews

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