Description
The eye muscle from the loin, fully trimmed. Sear all round, roast 8 minutes, rest 8, slice thick. The cut to use when you want restaurant plating at home.
Lamb Loin Eye (Backstrap)
R 349.00 per kg
Boneless loin, silverskin off. Slice into medallions after resting.
Cut by hand, so the weight you receive lands within about 5% either side of what you order. You are charged for the weight we actually pack, and the difference is settled before dispatch.
