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Lamb Loin Boneless – Grass-Fed | New Zealand | 500g
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Boneless free-range, grass-fed New Zealand lamb loin from Integrated Foods, 500g. FIANZ Halal certified. Lean and tender, ideal quick-seared on the grill or in a hot pan for medium. Try our Lamb Loin with Honey Balsamic Dressing and Dukkah recipe for inspiration.
Description
About this cut:
Boneless lamb loin, free-range and grass-fed, from Integrated Foods, Gisborne, New Zealand, 500g. Cut from the short loin for easy carving: a lean, tender cut suited to roasting or pan-searing. FIANZ Halal certified.
Where it comes from:
Integrated Foods, Gisborne region, North Island, New Zealand. FIANZ Halal certified.
How it gets to you:
Cut and vacuum-sealed at the source, then blast frozen at peak condition. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Grill or pan-fry over high heat for 3 to 4 minutes per side for medium. Season simply with salt, pepper, rosemary, and garlic. Rest for 3 minutes before slicing. Try our Lamb Loin with Honey Balsamic Dressing and Dukkah recipe.
Good to know
- Origin: Gisborne region, New Zealand
- Free-range, grass-fed; FIANZ Halal certified; no added hormones
- 500g per pack; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
- Reference nutrition per 100g from Beef + Lamb New Zealand's Nutrition Guide (Massey University research). Not a supplier laboratory panel.
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Lamb range.
Frequently asked questions
Yes, this boneless lamb loin is Halal certified under FIANZ, New Zealand's national Halal certifying body. It is supplied by Integrated Foods from the Gisborne region, farmed free-range and grass-fed with no added hormones. The 500g pack is blast frozen at source before shipping to Singapore under cold chain.
Cook the loin whole, then slice it. Pre-cut medallions lose moisture quickly in a hot pan because more surface area is exposed to heat. Sear the whole loin, rest it for 5 to 8 minutes, then slice into medallions just before serving to keep the meat juicy.
Our lamb loin with honey balsamic dressing and dukkah recipe pairs the loin's mild flavour with a tangy glaze and a crunchy dukkah crust, which works well against this lean cut. Grill or pan-fry over high heat for 3 to 4 minutes per side, then rest before slicing.
Loin is the boneless eye of meat taken from the same section of the animal as the rack, but without the rib bones attached, so it cooks faster and carves more easily into medallions. Rack keeps the bones for presentation and a slightly different texture from the bone contact during roasting.
Grill or pan-fry over high heat for 3 to 4 minutes per side for medium, then rest for 3 minutes before slicing. Season simply with salt, pepper, rosemary, and garlic. Because the loin is boneless and lean, it cooks faster than bone-in cuts of a similar weight.
