Lamb

Lamb Cutlets

Also known as lamb lollipops, the cutlet is taken from the most tender and delicate of all lamb cuts. Taken from the upper loin, lamb cutlets are essentially a split rack of lamb. The upper loin is considered the most premium lamb cut and as cutlets, they are at their best. We also leave the chine on to protect the meat for best cooking. Especially tasty gently marinated and on the barbecue on a hot summers day. All of our grass-fed lamb cutlets come from naturally reared grass fed lambs, which are free to roam in our lush green pastures in the Yorkshire Dales.

What you get: 4–6 cutlets (2 packs of 2–3) · serves 2–3

How to cook: Perfect for summer barbecues these lamb lollipops are beautifully refined when cooked over the hot embers. Firstly marinate for 2 hours your cutlets in lemon, sea salt, pepper, sumac, thyme, garlic and olive oil. Ensure that your charcoal is evenly hot and white all over before placing the cutlets on the barbecue. These cutlets will take no more than 2 minutes on each side to be a perfect medium rare. Rest for 5 mins before serving.

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Storage

Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.

Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.

Defrosting

Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Steaks and small packs take about 12 hours; joints can take 24 hours or more.

Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.

Never defrost meat at room temperature.

Cooking

Take steaks and joints out of the fridge 30 minutes before cooking and pat them dry. Steaks and whole joints can be served pink in the middle. Rest steaks for a few minutes and joints for 15–20 minutes before carving.

Mince, diced meat and burgers must be cooked until steaming hot all the way through, with no pink meat left.