3 / TENDERLOIN
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.