At Junee we care about the health and welfare of the lambs we raise. We provide a healthy, stress-free and comfortable life for our animals.
Only hand selected prime lambs from the lush, natural pastures of prime lamb producers are included in our lamb product range.
Loin of lamb comes from the middle-lower section of the rear quarter. The loin is usually divided into loin chops and lamb tenderloin. A lamb loin can be boned, rolled and tied, or cut into loin chops.
This jewel of the lamb is very tender, and cooking time should be minimal.
Lamb loin chops contain one muscle. They are bigger than rib chops and they are biggest lamb chop that does not have bands of connective tissue separating the meat. They do very well with hot, fast, dry methods of cooking, such as grilling or broiling.
Lamb Loin Recipe
1.5 Kg lamb boneless lamb loin, 1 teaspoon, vegetable oil, Sea salt
Warm oil in a medium sauté pan on medium-high heat.
Season the lamb with salt and pepper. Sear the lamb on both sides until it achieves a nice caramelization.
Baste it with the rendered lamb fat while it is searing.
Cook over medium heat until it is cooked to your liking. We recommend medium rare.
Remove it from the pan. Let the lamb rest for about 3 minutes to let the juices redistribute before slicing. Slice the lamb and sprinkle it with sea salt to serve.