14 Days Dry-Aged Texel Lamb Noisette
Farm: North York Moors National Park
Shelf Life: 6 Days
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
A real chef's dish, having entered British butchery traditions by the influence of French cuisine. The Lamb Noisettes themselves make for a delicious treat as a dinner party cut of choice. To cook, roast on a high heat until you get a rich, golden finish, and serve with creamy mashed potato, tender greens, and mint scented gravy.
|Our recipe tips for cooking your lamb noisette|