3 / TENDERLOIN

Cuisine - - DISCUSS -

A fast-cook­ing cut un­der high heat. The fil­let of lamb, the most ten­der, del­i­cate and very lean. Best pan fried for a few min­utes on each side. Won­der­ful in sal­ads or with a sim­ple lamb glaze. 4 / SEAMED LEG MUS­CLE KNUCKLE (BONE­LESS)

A fast-cook­ing cut un­der high heat. Ideal for a fast roast, or cut into steaks across the grain.

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