The lamb equivalent to fillet steak, lamb cannon is a premium, boneless cut. It is made from half of the loin side of lamb, which we trim and roll. This creates a lean, flavoursome cut that is easy to roast and slice.
The best way to cook lamb cannon is to seal it all over in a hot skillet. One browned and lightly caramelised, put the skillet in the oven and roast to your liking. Baste with herbs and butter, check seasoning and allow to rest. Serve with a rich gravy, wilted spinach and roast potatoes for a show-stopping meal.
Even the best meat still requires expert preparation, so we work with master butchers who ensure our lamb cannon is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.
The Black Farmer have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.
Lamb cannon is vacuum-packed, which keeps it fresh for longer and makes it suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.
This pack contains approximately 2 pieces.
Recipe for Cannon of Lamb glazed with Rosemary and Mustard
- 2 x 250g lean cannons of lamb
- 1 large sprig fresh rosemary leaves, finely chopped
- 2 teaspoons Dijon mustard
- 2 teaspoons light brown sugar
- 1 tablespoon olive oil
- Knob butter
For the Mediterranean Vegetables:
- 2 tablespoons basil-infused olive oil, or similar
- 150g aubergine, finely diced
- 1 medium courgette, finely diced
- 1 small red onion, peeled and finely diced
- ½ small yellow pepper, deseeded and finely diced
- 1 garlic clove, peeled and crushed
- 2 sun-dried tomatoes, drained and finely chopped
- 2 sprigs fresh thyme leaves
- Salt and freshly milled black pepper
- In a small bowl mix together the rosemary, mustard, sugar and 2 teaspoons of the olive oil.
- Place the lamb on a chopping board and smear the rosemary mixture over both sides.
- To prepare the vegetables; heat the basil oil in a non-stick frying pan over a medium heat and sauté the aubergine, courgette, onion, pepper, garlic, tomatoes and thyme for 10 minutes, stirring occasionally, or until tender but not mushy. Season.
- Heat the remaining olive oil with the butter in a clean non-stick frying pan and cook the lamb for 10-15 minutes, turning occasionally until still pink in the middle (or 15-20 minutes if you prefer your lamb a little more cooked). Set aside to rest on a warm plate for 2-3 minutes.
- To serve, place a portion of the vegetables in the middle of the plate. Slice the cannons in half and arrange neatly over the vegetables and drizzle over any pan juices.
- If preferred, garnish with a sprig of rosemary before serving.
This product has a shelf life of 12 days from the date of delivery.
Product photography is representative only. As these products are freshly butchered for your order, sizes and thicknesses may vary. Weights and portions will be as stated.