Lamb - Cannon

Lamb - Cannon

£100.78
Lamb - Cannon

Lamb - Cannon

£100.78
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Lamb - Cannon with bold flavour and heritage British lamb quality.

The lamb cannon is a premium boneless cut taken from the loin, known as the lamb equivalent of beef fillet steak. it's prized for its tenderness, leanness, and elegant shape. When roasted or pan-seared, lamb cannon delivers succulent, refined flavour with an impressive presentation. - Lean, boneless loin cut, perfect for elegant meals - Tender, quick to cook and easy to carve - Ethically sourced from British grass-fed lamb - Vacuum packed to preserve peak

  • Distinctive lamb flavour
  • Sourced from British farms
  • Versatile cut for many dishes
  • Perfect for family tables

Culinary inspiration:
Roast with rosemary and garlic, or slow-cook into curries and stews for deep flavour.

  • Roast with rosemary and garlic
  • Slow-cook into curries
  • Braise for hearty stews
lamb
Allergens are highlighted in bold.

Nutritional information typical values per 100g,
as sold
Energy
133 kCal
Fat
2.6 g
of which saturates
1 g
Carbohydrate
4.7 g
of which sugars
2.1 g
Fibre
0 g
Protein
22.2 g
Salt
0 g

Grill Method:
Preparation: Remove the from the fridge 30 minutes before cooking to bring it to room temperature. This ensures even cooking and tenderness.
Seasoning: Rub the with olive oil, sea salt, and freshly ground black pepper. A simple seasoning will allow the tural flavours to shine.
Preheat the Grill: Preheat your grill or pan to medium-high heat. Achieving a perfect sear is key to a beautifully cooked .
Cooking: Grill the for 4-5 minutes on each side for a medium-rare finish. The lamb should be tender and juicy, with an interl temperature of 52-54C.
Resting: Let the lamb rest for 5 minutes under foil to retain its juices and enhance the flavour.
Serve: Serve the with mint-infused mashed potatoes and Sautéed green beans for a refined and gourmet meal.
Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Allow the to reach room temperature before cooking.
Seasoning: Rub with olive oil, salt, and pepper to prepare for searing.
Searing: Sear the in an ovenproof pan for 2-3 minutes on each side until browned.
Oven Cooking: Transfer the pan to the oven and cook for 8-10 minutes for medium-rare. The lamb should be tender and juicy.
Resting: Rest the lamb for 5 minutes under foil.
Serving: Pair with mint-infused mashed potatoes and Sautéed green beans for a sophisticated dish.
This guide provides a complete approach to cooking either on the grill or in the oven, ensuring a tender and juicy result every time, perfect for a gourmet presentation.

Cook Before Eating. Consume On Day Opened. Store Below 3°C Or Freeze On Day Of Purchase For 6-9 Months. Defrost Thoroughly In Fridge Before Cooking.

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City Store
The Black Farmer, Unit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR

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