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.
All of our lamb is 100% grass fed. We only buy from farms that have achieved Pasture for Life certification, this ensures that the animals are only ever fed pasture containing grasses, wildflowers and herbs. This way of farming is as close to nature as possible the animals are living in their natural habitat, exhibiting natural behaviours and eating their natural diet with minimal human intervention.
Most of our lamb is also 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.