PGI Lamb Noisette Medallions, Fresh, 8 x +/-100g




Lamb noisette medallions are cut from the noisette joint, which is quite a small cut, made from the lumbar region in the saddle. It is a flavoursome and lean cut, which is tender and quick to cook.
Typically cooked in Italian recipes, lamb noisette medallions are perfect to cook for dinner parties. Simply marinade them in garlic, lemon and herbs, before sealing and cooking in an oven for a short time. This cooking method will allow the lamb to stay pink and tender in the middle.


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