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Loin of Lamb

Each Loin weighs approximately 500g.

We recommend 3 portions per 500g.

This product is no longer in stock

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£ 8.25

A superbly tender cut of lamb, it has a very fine texture and would be the equivalent of a fillet if we were talking about beef.

We wrap the loin in a thin layer of fat that is delicious once crisped in a hot oven. This little bit of additional fat really does add to the ease of cooking as well as adding a beautiful buttery texture and a rich burst of flavour to each slice when carved.

How to cook a loin of lamb

We like to leave our loin of lamb rather pink when cooking.

Take a cast iron pan and heat it on your hob. Rub a little oil, salt and pepper over your loin before placing it in your pan and searing on all sides for a few minutes. Once seared, move it into a 180°C oven and roast for 15 minutes for rare, and 20 minutes for medium rare. The key to maximizing the eating sensation of such fine-grained muscles is resting it. We recommend resting our loins of lamb for at least 20 minutes, covered loosely, before serving.

Try our Lamb with rhubarb recipe for a delicious alternative.

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