Free Range Lamb Noisette (rolled & tied) 1kg
These two pieces of whole noisette (~500g each) is made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise over high heat for 2 mins on each side. Then place them in the oven at 180'C and cook for 25 mins. This should give you just pink, medium-rare doneness. Rest the lamb for 10 mins before serving.
Cooking times can vary, for lamb cooked rare leave in oven for approx. 20 mins, for well-done cook for approx. 35- 40 mins at 180'C.
Provenance: Sourced from the principal network of prime grass-fed lamb farmers, who meet the criteria of ethically farmed practices and take care to minimise their impact on the environment.
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