Uncle Beef

Lamb Noisette

£10.45
£10.45
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Lamb Noisette

Full product description

Elegant and effortless, lamb noisette are neat, boneless medallions from the loin, usually wrapped in a thin layer of fat for self-basting. They sear in minutes to a golden crust and finish quickly in the oven, giving you tender, blushing lamb with proper flavour. Keep it classic with rosemary, garlic and a knob of butter, or brighten with lemon and a green herb dressing. Perfect for date nights, dinner parties or a speedy midweek treat.

Why you’ll love it

  • Boneless loin medallions for tender, even cooking

  • Self-basting fat wrap helps keep them juicy

  • Hot-and-fast friendly: pan + brief oven, grill or BBQ

  • Smart on the plate, simple in the pan

Cut details

  • From the lamb loin, trimmed into noisette (medallions)

  • Usually wrapped in a thin strip of fat/caul (may vary by batch)

  • Typical thickness 2–3 cm; sizes can vary

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Bring to room temp; pat dry. Season well (salt, pepper, rosemary/garlic if you like).

  2. Pan + oven (most reliable):

    • Sear in a hot pan with a little oil 1½–2½ mins per side until well browned.

    • Add a knob of butter to baste, then finish at 180°C (fan 160°C) for 4–6 mins depending on thickness.

  3. Grill/BBQ: High heat 2–3 mins per side, then rest.

  4. Centre temps (guide): Rare ~52–55°C, Med-rare 57–60°C, Medium 63°C, Med-well 68–70°C.

  5. Rest 5–8 mins before serving.

Serving ideas

  • Garlic, rosemary & butter with crushed new potatoes and greens

  • Mint salsa verde or chimichurri with grilled asparagus

  • Creamy dauphinoise and pan jus for a bistro finish

  • Middle Eastern spices with yoghurt, pomegranate and herbs

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

What is lamb noisette?
Boneless loin medallions, often wrapped in a fine layer of fat for flavour and moisture.

Can I cook them pink?
Yes—follow the temperature guide and rest well for a tender, blushing centre.

Do they need marinating?
Not essential. Salt, pepper and a little rosemary or lemon are spot on; a brief marinade is a bonus if you fancy.

Best pan for searing?
A heavy frying pan or cast iron for maximum crust.