Lamb tenderloin

A narrow oblong muscle from the inner loin part of the lamb carcass, the most tender and lean lamb meat, for quick searing and roasting pink, medallions and steaks.

Lamb tenderloin is a narrow oblong muscle from the inner loin part of the lamb carcass, the most tender and lean lamb meat, pink-red, fine-fibred, almost without fat and membranes, with a mild delicate taste of young lamb without sharpness. It is marinated with garlic, rosemary and thyme, quickly seared and roasted whole to medium rare, cut into medallions and steaks and served pink.