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A small, round, thick medallion of meat, cut from the eye muscle of the loin. Perfect for pan-searing and grilling, lamb noisettes make for a terrific week night meal and a real crowd pleaser at dinner parties. Sear alone and season, or wrap each noisette in parma ham, coupled with dauphinoise and veg. Delicious!
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Cooking Guidelines | This cut is beautifully tender and quick to cook. They are traditionally pan-fried but can also be griddled or grilled. They will take 5-6 minutes each side. |