Lamb

Rolled Lamb Loin

Our rolled grass fed lamb loin is one of the most premium cuts of lamb available. As tender as lamb can get and with a wonderful delicate texture, this beautiful cut is as refined as you can get.

This cut can be quickly pan roasted and is super easy to cook due to the fat surrounding the outside. Serve lightly pink with peas, wild garlic and new potatoes for the ideal spring day meal.

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Cooking & storage

Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Bring your grass fed lamb loin up to room temperature out of the fridge for at least 30 minutes before cooking.

Season well on the outside with both salt and pepper, preheat an oven to 160°C and place a small skillet over a medium high heat. Ensure the pan is good and hot before adding your loin.

Fry till it has a good colour all around the outside before finishing in the oven for around 8 minutes for a 300g piece and 14 minute piece.

Aim for an internal temperature of 52°C before resting and carving.