About this cut: The boneless lamb loin is taken from the back of the animal, between the ribs and the hip. It is one of the leaner cuts, with a fine-grained texture and minimal connective tissue, making it well suited to quick, high-heat methods. The flavour is clean and mild, with a slight sweetness characteristic of grass-fed lamb.
Where it comes from: Sourced from Gisborne pastures on New Zealand’s North Island, where high rainfall keeps the grass lush year-round and lambs graze close to the Pacific Coast. View our sourcing page.
How it gets to you: Cut and vacuum-sealed at the source, then blast-frozen at peak condition. The pack is never opened between processing and your kitchen, arriving in an insulated chiller bag with ice packs. Free next-day delivery islandwide for orders before 2pm.
How to cook it: Thaw in the refrigerator overnight. Bring to room temperature for 20 minutes before cooking. Sear in a hot ovenproof pan on all sides, then finish in the oven at 180°C for 8 to 10 minutes for medium-rare. Rest for 5 to 8 minutes before slicing into medallions. Try it in our Grilled Lamb Loin with Greek Salad recipe.
Good to know
- Halal-certified
- 100% grass-fed; pasture-raised
- Serves 2
- Weight variance (±10%)
- Keep frozen; use within 3 days of thawing
Also available as: Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb Collection.
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