Focus on Scotch Lamb PGI cuts, joints and offal: single loin - striploin, canon and fillet

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the Scotch Lamb lumbar section of the saddle, split down the centre of the backbone (vertebrae) to produce 2 single loins (picture 1). Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

800g - 1kg

Approximate yield

700g - 900g

Preparations

All bones and any internal connective tissues are to be removed to produce a boneless striploin (picture 2). Alternatively, all fat and silver gristle can be removed to produce the loin eye ‘canon’ and fillet (picture 3).

Uses

Ideal to roast, pan fry and bbq.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: single loin - striploin, canon and fillet
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Quality Meat Scotland

QMS

Standard Supplier 6th July 2016

Focus on Scotch Lamb PGI cuts, joints and offal: single loin - striploin, canon and fillet

IN ASSOCIATION WITH