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Lamb cannon
Lean, tender lamb fillet — quick to cook and easy to carve.
£34.25 per kg
A tender, lean cut that cooks in minutes. Sear it hard on all sides in a hot pan, finish it briefly in the oven, then rest and slice it. Serve it pink. It takes garlic, rosemary and anchovy well, and works just as happily with a North African spice rub. A good choice when you want lamb without a long cook.
Sear all sides in a very hot pan 1-2 minutes, then roast in a preheated oven at 200° for 6–8 min total, then rest 5 min. Serve pink. It is lean enough to dry out fast.
175-200g per person.