Lamb Trio Box
Restaurant lamb, three ways
- The finest hand cut British lamb
- Complementary cuts for dinner party perfection
- Complete with chef's full recipe
Price per kg:
- 4 Lamb Shoulder Noisettes, 280g pack
- 4 Lamb Loin Cannons, 280g pack
- 4 Lamb T-Bones, 280g pack
Lamb Cannons rolled in a savoury granola; Lamb T-Bones, seared to caramelise; Lamb Shoulder Noisettes, gently braised in a red and white wine jus.
About 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to react room temperature.
Pre-heat the oven to 160ºC/140ºC/Gas 3. Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over.
Add stock/wine ensuring the liquid covers at least a 1/3 to 1/2 of the meat and bring gently to the boil on the hob.
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature.
Check from time to time and top up liquid if needed.
Cooking times vary depending on the cut and your oven but as a rule, try to check casseroles after an hour and regular intervals after. The easiest way to check joints is to use a meat fork, inserting it into thickest part.
When ready, place the meat onto a warmed serving plate, then sieve the liquid and bring to the boil and boil briskly until reduced slightly. Serve the sauce with the meat.
Preheat a griddle or frying pan to the to the highest setting and brush the loins with oil all over.
Place the loins into the pan and cook for:
Medium: 2½ -3 minutes per side
Well Done: 3½ minutes per side
Turning the loins only once. Remove the loins from the pan and place on a rack. Cover loosely with foil and leave to rest for 10 minutes before serving.
Preheat a heavy based pan to a high heat and sear the T-Bones in 2 tsp light olive oil for
Medium: 1½-2 minutes per side
Well Done: 2½-3½ minutes per side
Until nicely browned. Season and rest somewhere warm for at least 3 minutes.
Lamb Shoulder Noisettes
Lamb Loin Cannons