14 Days Dry-Aged Texel Lamb Noisette

Taken from the lamb loin, Lamb Noisettes are incredibly tender, with the tied cylinder of lamb boasting immaculate fat covering and a neat appearance. As such it's ideal for dinner parties, with the steak lending itself to roasting on a high heat and the impressive flavour reflecting the quality of the lush pastures where our flocks mature on diets of wild flowers, herbs and natural grasses.

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 the Canon Steak, Lamb Noisettes are boned and tied into a neat ‘round’ of meat. 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 hill farms who do things traditionally to promise only the best quality.