“Premium” Lamb Noisettes

Code: Loin L023

Cut from the lumbar section of the loin. The length of the breast flanks is the same as the length of the eye muscle. Maximum fat thickness 6 mm.

Only the lumbar section to be used. The length of the breast flanks is the same as the length of the eye muscle.

Remove fillet, bones and yellow gristle (backstrap). Maximum fat thickness 6mm.

Roll single loins and cut into noisettes.