Lamb Fillet

Full product description

Lean, tender and quick to cook, lamb fillet is the choice when you want restaurant-style plates with weeknight effort. This boneless strip from the loin cooks in minutes—sear to a golden crust, finish briefly in the oven (if needed), then rest and slice across the grain for neat, blushing pieces. Keep seasoning simple—salt, pepper, rosemary and a knob of butter—or lift it with lemon and a green herb dressing. Also brilliant cut into strips for speedy stir-fries and skewers.

Why you’ll love it

• Naturally tender and very quick to cook

• Boneless and lean—perfect for elegant plates

• Versatile: pan + brief oven, grill/BBQ, stir-fry or skewers

• Butcher-trimmed for an even cook and tidy slicing

Cut details

• From the lamb loin (often called backstrap/loin fillet), boneless

• Lean cut; avoid overcooking to keep it tender

• Size/weight varies by piece

• 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 + optional oven:

   • Sear in a hot pan 1½–2½ mins per side for colour; baste with butter.

   • For thicker pieces, finish at 180°C (fan 160°C) 4–6 mins.

3. Grill/BBQ: High heat 2–3 mins per side, lid on to finish if thicker.

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

5. Rest 5–8 mins, then slice across the grain.
   Tip: Because it’s lean, a quick marinade or butter baste helps juiciness.

Serving ideas

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

• Mint salsa verde or chimichurri with grilled asparagus

• Spiced fillet (cumin, paprika) sliced over couscous and yoghurt

• Stir-fry strips with peppers, onions and a splash of soy–lemon

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

Is lamb fillet the same as backstrap?
Often, yes—loin fillet/backstrap refers to the boneless loin strip.

Can I cook it pink?
Absolutely—this cut shines blushing. Follow the temperature guide and rest well.

Do I need to marinate it?
Not essential. A short marinade or a butter baste adds moisture and flavour.

Whole or sliced?
Cook whole for an even pink centre, then slice. For speed, cut into strips for stir-fries or skewers.