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

Lamb Loin 450g


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

Select pack quantity

We currently have 10 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Grass-fed
  • cook on the bbq
  • Great for home roasting

Product description

Introducing one of our most premium cuts: the Lamb Loin. Often referred to, when the fat is removed, as the Cannon of Lamb due to its cylindrical shape reminiscent of a cannon.

This exquisite boneless cut, akin to a beef sirloin, offers an excellent, subtle flavour and a very tender mouthfeel. The extremely lean nature of the meat here means that lamb loin requires careful cooking to retain all possible moisture and succulence.

Perfect for pan-roasting, first to seal the meat and then in a medium oven to finish. Alternatively, for grilling carefully on a barbecue. Either way, serve pink for a succulent, tender piece of lamb* that’s near unbeatable.

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

54°C on The Wand of Hope 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 lamb 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 freely across vast expanses, migrating between valleys and hilltops, foraging as they wander. Within the limestone pastures of the Yorkshire Dales, they encounter a unique array of herbs, grasses, and wildflowers, which impart a distinctive flavour to the lamb. Robust and slightly sweet in character, Swaledale lamb also carries a subtle herbal undertone, unmistakably Yorkshire in origin. Our Swaledale Lamb Loin is Always Fresh Never Frozen®, prepared to order, vacuum-packed, and shipped in recyclable packaging, ensuring it arrives safely insulated and ready to be enjoyed.


Grass-fed lamb.

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

Customer reviews

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