The noisette is cut from the eye muscle of the lamb’s loin. Beautifully tender and full of flavour, this lamb cut is quick to cook.
Bring to room temperature before cooking. Marinate or season to your liking. The most common way of cooking is roasting in the oven (or pan-fry to begin, then pop in the oven to complete). It can also be grilled on the BBQ.
Please note: this product is dispatched CHILLED.