Cut from the prized lamb loin joint, the lamb noisette is a result of cutting across the eye of the muscle after it has been well trimmed and wrapped in belly fat. What you’re left with is a tender piece of lamb saddle wrapped in just the right amount of fat to add flavour and protect the lean saddle muscle inside when cooking. We recommend searing all edges of the fat to allow it to render before turning the noisette on to its flat side and frying for just a minute or so, leaving the meat blushing and pink.
Produced in a regenerative agriculture system
Our lamb is sourced from farms that practice Holistic Planned Grazing practices that help to regenerate the soil and remove carbon dioxide from the atmosphere by farming in ways that cause biodiversity to increase and plants growth to increase making the soil more resilient to flooding and drought. Our lamb is always 100% pasture fed and are not given antibiotics or hormones.