Free Range Lamb Loin Noisette Medallions 1kg
$40
/ 1kg
The noisette is a small and rather elegant medallion 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: Although they look elegant and sophisticated, this dish is in fact really easy to master. Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise the noisettes over high heat for 2 mins on each side. Then place them in the oven at 170'C and cook for 8-10 mins. This should give you just pink, medium doneness. Rest the lamb for 10 mins before serving.
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.
Inspiration: Although they look elegant and sophisticated, this dish is in fact really easy to master. Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise the noisettes over high heat for 2 mins on each side. Then place them in the oven at 170'C and cook for 8-10 mins. This should give you just pink, medium doneness. Rest the lamb for 10 mins before serving.
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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