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Lamb Noisette

Lamb Noisette

The noisette is a small medallion made from the eye muscle of the lamb's loin, which is in the lumbar region also known as the saddle. It is a lean and flavoursome cut.

Nutritional Values:

Nutritional Value: 
Loin joint, roasted, lean
Fat: 
10.7g
Energy kj/Kcal: 
875/209
Saturates: 
4.9g
Protein: 
28.2g
Price: 
5
What does it look like?: 
What does Lamb Noisette look like
Where is it from?: 
Where does Lamb Noisette come from
How can I cook it: 

This cut is beautifully tender and quick to cook. They are traditionally pan-fried but can also be griddled or grilled. They will take 5-6 minutes each side.

What else could I use: 

While there aren't many completely boned cuts from this area, there are plenty of very flavoursome cuts. Try valentine steaks which are taken from the same muscle or Barnsley chops if you're loking for something larger. Chump chops have less bone than other chops and are slightly firmer in texture.

Otherwise known as: 

Medallions

Did you know: 

The noisette is a French cut and literally means 'little nut' or 'kernel'.