As tender as beef fillet steaks, lamb fillets are the very best of lamb. Cut from the loin, a lamb fillet has little fat and can be cooked whole or cut into slices, known as noisettes. Roast, fry, grill or barbecue it – just be careful not to overcook it as it can go dry. Pink in the middle is perfect.
Supplied chilled and Vacuum Packed. Store at < 5oC. See pack for shelf life. Suitable for freezing. Freeze on day of purchase and use within 12 months.