Lamb noisettes are lean, neatly trimmed medallions cut from the loin — tender, quick to cook, and full of flavour. Often called lamb medallions, they're a chef's favourite for fast midweek dinners and easy entertaining alike: a few minutes in a hot pan and a short rest is all they need.

Butchered by The Black Farmer from British lamb [verify: breed/region/grass-fed status], they're a versatile cut that pairs beautifully with seasonal vegetables, redcurrant, rosemary or a simple pan sauce.

• Premium British lamb noisettes cut from the tender loin medallion
• Naturally lean, full-flavoured, and ideal for quick weekday cooking
• Perfect for roasting, pan-searing, or grilling with consistent results
  
• Works well in family meals, dinner parties, and simple gourmet dishes
  
• Consistent texture ideal for pairing with seasonal vegetables and rich sauces

What is a lamb noisette? A lamb noisette is a small, round medallion cut from the boned loin of lamb, often trimmed lean and tied into a neat disc. "Noisette" is French for "little nut", describing the cut's compact, rounded shape. It's prized for being tender, lean and fast-cooking.

Noisette, medallion or chop? A noisette and a medallion are essentially the same lean, boneless loin cut. A lamb chop, by contrast, is cut on the bone. Noisettes cook faster than chops and are easier to portion and plate.