Lamb Canon Steak
A Delicious Steak of Natural Lamb
A British favourite, cut from the rib to give a generous portion of the loin on the bone, before being French trimmed for presentation. As such they’re ideal for personal treats or dinner parties with cutlets lending themselves to roasting on a high heat for juicy succulence, while the impressive flavour reflects the quality of the lush pastures where our flocks mature to their natural potential.
Taken from the same part of the loin as Lamb Noisettes, the Canon Steak is left in one whole, larger piece, with the instantly recognisable layer of fat on top. The loin is considered the most valuable part of the lamb, with the meat here very flavoursome and tender. Matured to concentrate the flavour, these steaks are sourced from small traditional farms, who use heritage breeds, to promise only the best quality.
A real chef's steak, often used to impress restaurant goers due to its undeservedly small reputation but fantastic flavour and tenderness. Try cooking at home for stand out meals by quick frying or griddling, making sure to leave the steaks to rest for five minutes, before serving alongside home made ratatouille and minted new potatoes.
|Our recipe tips for cooking your lamb canon steak|