Lamb Noisettes 400g

£16.00

Lamb noisettes are small medallions made from the eye muscle of the loin, or saddle. Popular both for home cooking and fine dining, they are lean, flavoursome and quick to cook. The Black Farmer’s lamb noisettes are stunning with fondant potatoes, green beans and a rich lamb sauce.

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Even the best meat still requires expert preparation, so we work with master butchers who ensure our lamb noisettes are immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards. Our insistence on such methods 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 works with the best local suppliers. 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. We show our passion for high welfare by promoting traditional farming methods and encouraging a sustainable and ethical approach to meat eating. The practices we promote, use and endorse reduce animal stress and lower food miles.

 

Lamb noisettes are suitable for freezing. Should you choose to freeze them, allow plenty of time for them to thaw. The easiest way is to remove from the freezer the day before and leave in the fridge overnight.

This pack contains approximately 3 pieces.

Cooking instructions:

  1. Remember to remove your lamb noisette out of the packaging, pat dry and bring to room temperature

  2. Pre heat your oven to 200 oc

  3. Season the meat just prior to cooking

  4. Don’t overcrowd the cooking base

  5. No need to oil the noisette or the cooking utensil here

  6. Sear over high heat turning the noisette until a rich, golden crust has formed

  7. Roast 8 to 10 minutes on the fat for nice and pink

  8. Leave to rest in a warm place at least 5 minutes

  9. Finish by adding a large knob of butter when frying or on the griddle

  10. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expanded which means the more well done your meat is, for a medium rare chop it should have a soft feel with a little spring back

 

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.