Focus on Scotch Lamb PGI cuts, joints and offal: noisette/ rosettes

QMS

QMS

Standard Supplier 21st September 2016

IN ASSOCIATION WITH

Description

Noisettes are prepared from the boneless and de-barked lumbar section of the Scotch Lamb loin. The fillet muscle remains attached. Rosettes are prepared from the boneless and de-barked lumbar section of the loin. The inner fillet is removed. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Depends on carcase size.

Approximate yield

Up to 1kg. Depends on carcase size.

Preparations

For noisettes the boneless <span>Scotch Lamb</span><span> </span>loin has the inner fillet still attached, it is rolled and tied at even intervals. With rosettes, all fat is carefully removed and the eye muscle is to be fully trimmed of all silver connective tissues. The fat is flattened and carefully rolled around the eye muscles. The rosette is tied at even intervals.

Uses

May be roasted as a small joint or sliced into individual portions

Cooking techniques

Grill Oven Fry

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: noisette/ rosettes

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QMS

QMS

Standard Supplier 21st September 2016

Focus on Scotch Lamb PGI cuts, joints and offal: noisette/ rosettes

IN ASSOCIATION WITH