Lamb Loin Roast

The Elegant Lamb Loin Roast

The "Eye of the Loin"—refined, tender, and effortlessly premium. Often described as the "eye fillet of the lamb," the Loin Roast is the most tender muscle on the animal. Sourced from the finest Australian lamb, this cut is exceptionally fine-grained and lean, offering a mild, buttery flavor that melts in the mouth. Because it is boneless and uniform in shape, it provides beautiful, consistent medallions when carved, making it the perfect choice for a sophisticated dinner party or a quick-roasting luxury meal.

The Butcher’s Tip: High-Heat Searing

Because the Loin Roast is so lean and relatively small, it doesn't require hours in the oven. The best way to cook it is to sear it first in a hot pan with a little oil to develop a golden-brown crust. Then, transfer it to a preheated oven at 200°Cfor only 15–20 minutes. This ensures the exterior is savory and caramelized while the interior remains perfectly pink and juicy.

The most important step: This cut is best enjoyed medium-rare (54°C). Because it lacks the heavy connective tissue of the shoulder, overcooking it will cause it to lose its signature tenderness. Always use a meat thermometer and allow it to rest for 8–10 minutes before slicing.

This product is sold each with a minimum weight of 600g each.