The piece de resistance of lamb connoisseurs everywhere, our lamb fillet is the jewel in our crown in our range of premium meat products.
No artificial or synthetic growth hormones are used in our lamb production. Our lean and nutritious lamb is the preferred choice of discerning meat eaters.
This tender, lean cut is quick to cook and can be treated like beef fillet. Taken from the best end (or loin), it's well-trimmed and has little fat. It can be cooked whole, or cut into thick slices.
Lamb fillet and the lamb backstrap (or eye of loin) are the two sides of the loin chop. When preparing these cuts, the butcher removes each muscle from the whole loin, thus producing a boneless lamb cut about 20cm in length of which the eye of loin is wider in comparison to the fillet. Both cuts are very lean because they are completely removed of fat.
These cuts are premium lamb cuts that are very sweet and tender, and are best barbecued, stir fried, pan-fried or grilled.
Lamb Fillet Recipe
500g lamb fillet thinly sliced, 1 packet of fresh Singapore noodles, 3 teaspoons peanut oil, 1 mediumonion, peeled and cut into 8 wedges, 12 snow peas, sliced diagonally, 1/3 cup hoisin sauce, ¾ cup roasted cashew nuts
Prepare all ingredients ready to begin the cooking procedure.
Cook the noodles according to packet directions. Heat wok over high heat and add 1 teaspoon of the peanut oil.
Stir-fry the sliced lamb pieces in small batches until browned, remove from the wok to a plate. Repeat with the remaining lamb.
Add the remaining oil and onion to the wok, cook for 1 minute. Add the snow peas. Return the lamb to the wok.
Toss the noodles, hoisin sauce and cashews through until heated.