Lamb loin is the most tender cut of the animal and ideal for anyone seeking a refined meat experience with a delicate flavor. Aged for 2 weeks, it develops a subtle aroma with a slightly nutty finish. Perfect for the grill, pan, or sous-vide—a highlight for special occasions or discerning everyday meals.
Preparation
Sear briefly over high heat, then let it finish cooking over low heat or in the oven until it reaches the desired internal temperature.
Origin & Special Features
From responsible farming practices, aged for 14 days. Very tender, evenly grown.
Serving Suggestion
250 g per person. Fillet quality.
Price range: 27.10 CHF to 33.88 CHF
Tender, elegant, and delicate—the loin is the fillet of the lamb.
For a pink, juicy result, sear briefly on all sides over high heat, then let it finish cooking in the oven over low heat until it reaches an internal temperature of 56–58 °C. A meat thermometer allows you to reliably cook even the most tender cut of lamb to perfection without overcooking the delicate fibers.
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