The loin of lamb is the prize cut from the animal. Succelent meat that is mild in flavour.
We roll and tie the loin so a layer of fat remains on the outside. This protects the meat during cooking but also adds flavour. This rolled loin should be seared on all sides in a hot pan before being placed in the over for half an hour. Once rested it can be sliced into meats rounds for two people.
It is in the fat of an animal that the flavour can really be noticed. Our slow-growing, native breed romneys put on fat slowly from grazing diverse pastures, just as nature intended.
This loin lamb comes from our traditional flock of Romney sheep. Grazing on paddocks of herbs and grasses gives the meat a natural, mild flavour.