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| Cannon of lamb |
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| A new cut formed from the eye of the loin or rack of lamb. |
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| This new cut is the eye of the loin or rack with all fat and sinew removed. The weight can vary from 12oz/300g up to 1.25lb/600g, and each cannon can feed two to three people. Very tender and lean, it is ideally suited to 'flash' roasting, grilling, or when cut into miniature steaks or medallions frying in a little butter, with a spot of olive oil, to help prevent the butter burning. It also marinades well in wine and/or olive oil with garlic and herbs. |
Cooking GuidelinesPreheat the oven to Gas Mark 5, 190°C, 375°F. Cook as for a roast, 20 mins to the lb/450g. |
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