Lamb Cannons are one half of the loin side of a lamb. Deboned, with the fat scored and left on. Considered one of the best cuts of lamb for roasting as the remaining fat will aid in producing some incredible flavours and a delicious moist piece of Lamb.
Yorkshire Lamb is farmed on lush hillside grasslands perfect for sheep, not crops. Sheep farming has taken place in Yorkshire for centuries. As a result, the landscape is marked by drystone walls that have kept the sheep secure for centuries. Most Importantly their diet of Yorkshire grass creates a wonderful flavour. After that, we age our lamb on the bone for 7-14 days to create a wonderful texture.
Yorkshire Lamb is currently on some of the finest restaurant tables across the UK, consequently, we are proud to offer you the same quality product to cook and enjoy at home
Our Recommended Cooking Instructions:
- Bring the Lamb Cannons. to room temperature
- Use a heavy oven proofed pan & get it smoking hot
- Meanwhile season the lamb, before placing fat side down into the pan.
- Place in a preheated oven (180c) for approx 8 mins
- Rest for 5 minutes
Try next… Another show-stopping piece of lamb is our lamb rumps.
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