Lamb Loin
Part of the hindsaddle, the loin primal cut, is the source of some of the tenderest and most highly valued meat on the lamb. At Gourmet Wholesaler, we have whole boneless lamb loins ready to be roasted to perfection or broken down into individual medallions. Our delicious lamb is sourced from the verdant valleys of New Zealand, where they are pasture-raised, and never given any antibiotics, growth stimulants, or hormones. Produced on sustainable, environmentally friendly farms, our lamb is not only some of the most exquisite you’ll ever try, but it’s also a purchase you can feel good about making. Browse through our entire selection today and order for a taste of truly spectacular gourmet meats.
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from New Zealand
by Broadleaf
from New Zealand
by Hellaby
from New Zealand
by Broadleaf
As a rule, lamb is a very tender meat, and dry heat cooking methods (sauteing, frying, grilling, etc.) are generally enough to render a succulent result. Significantly more delicate than either beef or pork, traditionally tough cuts in other animals, like the shoulder, can still be prepared by simply roasting. While cattle are split into sides before being broken down into their various primal cuts, lamb is split into a front and back, also known as the foresaddle and hindsaddle. Within these saddles lie the primal cuts we’re more familiar with. The loin comes from the hindsaddle and lies right above the flank and in front of the sirloin in the very middle of the animal. This prime location gets little use and makes lamb loin the tenderest cut available and the mildest in flavor. An ideal cut for roasting, careful attention should be paid to avoid overcooking this delicate portion. Equipped with a relatively thick layer of protective fat there is no need to cook until completely rendered, but instead, just until the loin has reached a delicate medium-rare and is still pink in the center. Benefitting from a flavorful rub, lamb is complemented by hearty herbs like rosemary, mint, oregano, and thyme.