14 Days Dry-Aged Texel Lamb Canon Steak

Farm: North York Moors National Park

Shelf Life: 6 Days

Buying Options
Serves: 4 4 X 200g (7.1oz) £32.75
/ £8.19 each
Free Range Can Be Frozen Grass Fed BBQ Great Britain Native Breed
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.

The Texel is a relative newcomer to these Isles, but have been a huge hit with chefs, butchers, and farmers alike. Thick set and tough, they can thrive anywhere, producing some of the most consistent lamb with an even covering of fat, and meat that is sweet and delicate. Often to be seen in larger flocks, occasionally nibbling on turnips and sugar beet, this lamb is a great all rounder, perfect for steaks, chops and roasting joints

Tasting Notes: Delicate, Sweet, Rounded

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.
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