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This is a lean, flattish, rectangular cut of lamb from the middle loin that cooks quickly and is easy to panfry like steak.

Trim off any fat and remove the greyish membrane of silverskin by sliding a sharp knife under one end of it and moving the knife along so the membrane is cut off without cutting into the meat.

Toss the trimmed boneless loins in extra virgin olive oil, chopped garlic, salt and freshly ground black pepper. Also good with some sprigs of fresh thyme. Panfry over moderate heat for about 3-4 minutes on each side for medium.

Slice across the grain of the meat to serve.

This lamb is good with garlic, rosemary, oregano, or for a middle eastern flavour it can be rubbed with ground cumin and a little cinnamon. This cut also tastes great cooked on a moderate heat barbecue.
Each boneless loin is plenty for 1 person.