• Cannon of Lamb
  • Cannon of Lamb
  • Cannon of Lamb
  • Cannon of Lamb

Cannon of Lamb 450g


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

Select pack quantity

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

Product description

The equivalent of a beef sirloin, our native breed lamb* cannon is an exquisitely succulent boneless cut, ideal for fast searing or cooking on the barbecue and serving pink.

Valentine Warner inspires:
"This tender and juicy bit of loin is a joy for the succulent meat and crispy fat. Brilliant for both the barbeque and oven it's a treat.

54°C would be my preferred internal temperature before resting.

Sliced and I adore it on peas braised with shallots, celery, bacon, carrots and cider all emulsified with cold butter, Dijon mustard, apple cider vinegar - 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, a little nutmeg - then fresh dill and tarragon added at the end is delicious. Even more delicious if a couple of the lamb's own sweetbreads sizzled in butter are included.

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

*Swaledale lambs roam free across vast distances, migrating between valleys and hill tops, foraging as they go. The limestone pastures of the Yorkshire Dales are home to a unique range of herbs, grass and wildflowers, the cocktail of which bestows the lamb with its distinctive flavour. Robust and slightly sweet in character, the Swaledale lamb also has a subtle herbal undertone; the provenance is unmistakably Yorkshire.


Grass-fed lamb.

Cooking advice

  1. Take cannon of 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 cannon of 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

Customer reviews

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