This cut is taken from the rib and then trimmed, offering a beautifully looking portion of loin that will be sure to impress.

Our lamb cannon is skilfully trimmed, making it a perfect centrepiece for a dinner party or family meal. A canon of lamb is one half of the loin side of a lamb, boned, with the fell removed, and rolled. Best cooked in the frying pan or on the griddle on a high heat, and be sure to leave the meat to rest for at least five minutes before serving with a delicious buttery mash, fresh greens and a dollop of mint sauce. All our lamb is from grass-fed lambs, ensuring a healthy, tasty meat, making the perfect choice for a special family Sunday dinner.

Cooking Instructions

Preheat the oven to 180°, whilst doing this remove the lamb from its packaging pat dry and season to your pleasing. Fry the steaks for two minutes each side on a pre heated pan or girddle with a little oil, place onto the pan once heated. Transfer the steaks to an oven dish with a little oil and place in the oven. Cook for five to six minutes if medium is desired, or a little longer for it to be well done. Remove from the oven and leave to stand on a plate before serving.

Nutritional Information (per 100g)

ENERGY; 502kJ/120kcal

FAT; 3.8g

of which SATURATES; 1.2g

CARBOHYDRATES; 0g

of which SUGARS; 0g

PROTEIN; 22.0g

SALT; 0.2g

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