Organic Cannon of Lamb

From the eye of loin section, our cannon of lamb is beautifully tender and subtle in flavour. It is considered one of the best cuts of lamb for pan roasting and is delicious when paired with British fruits like blackberries.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

How To Store  

Our lamb mince is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 6+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

How To Cook 

We Recommend:

Roasted Cannon of Lamb with Herb Crust

Ingredients:

• 1 cannon of lamb 
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried)
• 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon lemon juice (optional)
• Salt and pepper to taste
• 1 tablespoon butter (for basting)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Lamb:

   • Pat the lamb cannon dry with paper towels to remove any moisture. This helps achieve a better sear.
   • Season the lamb generously with salt and pepper on all sides.

3. Sear the Lamb:

   • Heat a heavy-bottomed, oven-safe skillet (cast iron works great) over medium-high heat. Add 1 tablespoon of olive oil.
   • Sear the cannon of lamb for about 2-3 minutes on each side until browned and crusty. Make sure you sear all sides, including the ends, to lock in the juices.

4. Prepare the Herb Crust:

   • In a small bowl, mix the minced garlic, rosemary, thyme, Dijon mustard, olive oil, and lemon juice (if using).
   • Once seared, remove the lamb from the skillet and brush the herb-mustard mixture all over the meat.

5. Roast the Lamb:

   • Transfer the skillet with the lamb to the preheated oven. Roast the cannon of lamb for about 10-12 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
   • For medium doneness, roast for about 15 minutes or until the internal temperature reaches 140°F (60°C).

6. Baste with Butter:

   • About halfway through roasting, baste the lamb with 1 tablespoon of melted butter for added richness.

7. Rest the Lamb:

   • Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest on a cutting board for about 10 minutes. This allows the juices to be redistributed, keeping the meat tender and juicy.

8. Slice and Serve:

   • After resting, slice the cannon of lamb into medallions. Serve with your favourite sides such as roasted vegetables, mashed potatoes, or a fresh salad.