Loddon Valley Lamb Loin Noisette Medallions 1kg
The noisette is a small and rather elegant medallion made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Although they look elegant and sophisticated, this dish is in fact really easy to master. Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise the noisettes over high heat for 2 mins on each side. Then place them in the oven at 170'C and cook for 8-10 mins. This should give you just pink, medium doneness. Rest the lamb for 10 mins before serving.
Provenance:
Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
The noisette is a small and rather elegant medallion made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Although they look elegant and sophisticated, this dish is in fact really easy to master. Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise the noisettes over high heat for 2 mins on each side. Then place them in the oven at 170'C and cook for 8-10 mins. This should give you just pink, medium doneness. Rest the lamb for 10 mins before serving.
Provenance:
Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
Original: $47.04
-65%$47.04
$16.46Description
The noisette is a small and rather elegant medallion made from the eye muscle of the lamb's loin, which is also known as the saddle. It is a lean and delectable cut.
Inspiration: Although they look elegant and sophisticated, this dish is in fact really easy to master. Bring the lamb to room temperature before you cook (1 hr). Heat vegetable oil in a large pan and caramelise the noisettes over high heat for 2 mins on each side. Then place them in the oven at 170'C and cook for 8-10 mins. This should give you just pink, medium doneness. Rest the lamb for 10 mins before serving.
Provenance:
Sourced from Loddon Valley Lamb - 100% Pure Pasture Victorian Lamb. These lambs are raised with care, roaming freely, and grazing on nutrient-rich Victorian grass, all while adhering to the strictest standards of breeding and practices.
