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Lamb, Tenderloin Fillet, 1 in a 240g pack
£9.64
Out of stock
About Product
What's it like? Our British lamb tenderloin fillet is Red Tractor, which means the food you buy from us, has been responsibly sourced, safely produced and comes from crops and animals that have been well cared for – so it's good for you and British farmers.
- Red Tractor Approved
- Supporting the British Farmers
- Pack includes 2x 180g Fillet
- Herb-Crusted Lamb Medallions: Season the lamb tenderloin fillet with fresh herbs like rosemary, thyme, and parsley, along with garlic and olive oil and then sear the fillets in a hot skillet until browned on the outside and cooked to your desired level of doneness. Serve the tender medallions with a side of roasted vegetables or a crisp salad.
- Grilled Lamb Skewers: Cut the lamb tenderloin into cubes and then marinate them in a mixture of olive oil, lemon juice, garlic, and your choice of herbs and spices. Thread the marinated lamb onto skewers and grill them to perfection. Serve the succulent lamb skewers with a tangy yoghurt-based sauce and a side of grilled vegetables.
- Lamb Wellington: Wrap the lamb fillets with savoury mushroom duxelles and prosciutto, then encase them in puff pastry. Bake until the pastry is golden brown and the lamb is cooked to your liking. This elegant dish is sure to impress at any dinner party.
- Moroccan Spiced Lamb Tenderloin: Rub the lamb with a blend of Moroccan spices like cumin, coriander, paprika, and cinnamon. Sear the fillets in a hot skillet and then finish cooking them in the oven. Serve the tender lamb over a bed of couscous or alongside a flavorful tagine.
- Rosemary Balsamic Glazed Lamb: Marinate the lamb fillets in a mixture of balsamic vinegar, olive oil, minced garlic, and fresh rosemary. Sear the fillets in a hot skillet until browned on all sides, and finish cooking the lamb in the oven. Drizzle with a reduced balsamic glaze for an added touch of sweetness and tang. Serve the glazed lamb with roasted or creamy mashed potatoes and steamed green beans or grilled asparagus.
Nutritional Information
| Values of cooked product | Product (Per 100g) |
|---|---|
| Energy (kJ) | 1057 |
| Energy (kcal) | 253 |
| Fat (g) | 20.2 |
| of which Saturates (g) | 9.7 |
| Carbohydrates (g) | 0 |
| of which Sugars (g) | 0 |
| Protein (g) | 18.6 |
| Salt (g) | 0.15 |
Cooking Instructions
For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil and season with salt and pepper.
- Heat a heavy based frying pan over a high heat for 2-3 minutes.
- Place the steak in the dry pan and cook over a high heat for 1 minute each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
BBQ
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil, and season with salt and pepper.
- Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Ingredients
100% Lamb Chops
Allergy Advise: For all Allergens see ingredients in BOLD.
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