Eversfield Organic Lamb Lamb Noisette Joint 1kg

Eversfield Organic

Lamb Noisette Joint

£39.99
£4.00 /100g
Pack Weight:1kg
Quantity:

Sweet and delicious organic lamb noisette, great for stuffing and roasting whole or slicing into individual noisette chops. Try stuffing with an apricot and thyme stuffing, searing in a hot pan and roasting for a deliciously different Sunday lunch.

Good To Know

Ingredients & Nutritional's

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

Typical values per 100g | Energy 1155kj/278kcal | Fat 20.0g, (of which Saturates 8.2g) | Protein 24.4g | Salt 0.17g

How To Store  

Our lamb Noisette Joint is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ 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. 

Our Farms & Suppliers
At Eversfield Organic we use a selection of small, local sheep farms that work solely with us. Our farms have various breeds, from Scottish Blackface ewes to Manx Loaghtan sheep, who are of course all 100% grass-fed. They also have perfect parenting skills for those bouncy spring lambs and a friendly temperament. The lambs are also grass-fed, so these happy little sheep spend their lives in the fields, the way it should be. They graze freely on organic pastures, roaming acres of luscious rolling hills. A clover-rich diet gives the meat a healthy covering of fat and marbling throughout, creating meltingly soft roasting joints, succulent centrepieces, and tender, quick-cooking grass-fed steaks.

How To Cook 

We Recommend:

Herb-Crusted Lamb Noisette Joint

Ingredients:

  • 1kg lamb noisette joint 
  • 3 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • 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 noisette joint dry with paper towels to help it sear and develop a nice crust.
    • Season the lamb generously with salt and pepper all over.

  3. Make the Herb Rub:

    • In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, Dijon mustard, and lemon juice (if using).
    • Rub this mixture all over the lamb, ensuring it is evenly coated.

  4. Sear the Lamb (Optional but Recommended):

    • Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon of olive oil.
    • Sear the lamb noisette joint on all sides for 2-3 minutes per side, until it’s golden brown. This helps lock in the juices and adds extra flavour to the roast.
    • If you don’t have an oven-safe skillet, sear the lamb in a regular pan and then transfer it to a roasting dish for the oven.

  5. Roast the Lamb:

    • Transfer the seared lamb noisette joint to the oven and roast for 25-30 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C). For medium, roast until the internal temperature reaches 140-145°F (60-63°C).
    • Baste the lamb with 1 tablespoon of butter halfway through roasting to keep it moist and enhance the flavour.

  6. Rest the Lamb:

    • Remove the lamb from the oven and cover loosely with foil. Let it rest for 10-15 minutes. Resting ensures that the juices redistribute, making the meat more tender and juicy.

  7. Slice and Serve:

    • After resting, slice the lamb noisette joint into thick medallions. Serve with roasted vegetables, potatoes, or a side salad.

Sauce Option:

  • Red Wine Reduction: Deglaze the skillet or roasting pan with 1/2 cup red wine and 1/2 cup lamb or chicken stock. Simmer until reduced by half, then stir in a knob of butter for a rich, velvety sauce to serve alongside the lamb.