Loddon Valley Lamb Noisette (rolled & tied) 1kg
These two pieces of whole noisette (~500g each) is made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise over high heat for 2 mins on each side. Then place them in the oven at 180'C and cook for 25 mins. This should give you just pink, medium-rare doneness. Rest the lamb for 10 mins before serving.
Cooking times can vary, for lamb cooked rare leave in oven for approx. 20 mins, for well-done cook for approx. 35- 40 mins at 180'C.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
Original: $55.20
-65%$55.20
$19.32Loddon Valley Lamb Noisette (rolled & tied) 1kg
These two pieces of whole noisette (~500g each) is made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise over high heat for 2 mins on each side. Then place them in the oven at 180'C and cook for 25 mins. This should give you just pink, medium-rare doneness. Rest the lamb for 10 mins before serving.
Cooking times can vary, for lamb cooked rare leave in oven for approx. 20 mins, for well-done cook for approx. 35- 40 mins at 180'C.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
These two pieces of whole noisette (~500g each) is made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise over high heat for 2 mins on each side. Then place them in the oven at 180'C and cook for 25 mins. This should give you just pink, medium-rare doneness. Rest the lamb for 10 mins before serving.
Cooking times can vary, for lamb cooked rare leave in oven for approx. 20 mins, for well-done cook for approx. 35- 40 mins at 180'C.
Provenance: Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
