Description

A lean and flavoursome cut, our hand-tied sumptuous noisette is a small medallion made from the eye muscle of the lamb’s loin, which is in the lumbar region also known as the saddle.

Our grass-fed Dorpa breed, slow-reared lamb comes directly from our own local farm to our own small private abattoir, keeping stress for the animal to an absolute minimum (and making for a better taste!). Hung for a minimum of 10 days for added flavour and texture. Hand-prepared onsite by our artisan butchers. The animals do not leave a 4-5 mile radius. Provenance, sustainability and ethical farming/butchery doesn’t get better than that!

*Should we need to keep up with demand by buying extra lamb cuts we source from ethical British farms, and as locally as possible.