Our noisettes are rolled into little thick medallions and tied with a thin layer of fat that caramelises and melts through the meat to help keep the juices locked in.
We recommend searing each noisette for 2-3 minutes in a hot griddle first before finishing in the oven for 8-10 minutes at 200C for a perfect pink finish.
All of our lamb is free-range and grass-fed from the West Country. Animal welfare is at the top of our agenda. We use no sprays or fertilizers on our fields which means that we naturally stock our sheep in very low densities (about 4-5 ewes per acre) so not only can they enjoy a chemical-free natural diet, but also have plenty of space to graze free.
Cut from: The loin
Eat fresh within: 6 days
Pack guide: 4/pack, minimum 150g each serves 2
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.