Lamb Tenderloin is prepared from a side of lamb by removing the muscle in one piece from the underside of the shortloin. It has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Delicate in flavour, tenderloin suits gentle, quick and dry cooking methods to retain its juiciness.
Best way to cook
Pan-fry: Steaks ( min.21 mm thick) cooked on a hot surface to appropriate doneness.
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.