Lamb Loin
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.
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.
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.
