Lamb Loin Deboned

Lamb Loin Deboned

Lamb Loin Deboned

R375.00Incl. VAT

In stock
0 out of 5

R375.00Incl. VAT

Priced per kg

SKU: 234Category:


Deboned loin of lamb with the flank. Can be rolled with string or netting.

Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.

Contact our friendly staff to confirm your delivery dates and times.

Cape Town CBD and Atlantic Seaboard – Monday to Saturday.

Southern Suburbs up to Steenberg – Monday to Saturday.

Northern Suburbs – Monday to Saturday.

Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.

Table View, Sunset Beach & Blaauwberg – Monday to Saturday.

False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.

Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.

Additional information

Weight1 kg

Lamb Loin Persillade


  • 2 loins of lamb (about 3/4 lb. each)
  • Olive oil, for coating lamb
  • 1 ounce dried porcini mushrooms
  • 2 tablespoons fresh rosemary, finely chopped
  • Salt and pepper
  • 1 cup (packed) flat-leaf parsley
  • 1 lemon, zested and juiced (about 1 1/2 tsp. zest and 4 tbsp. juice)
  • 2 small cloves garlic, peeled
  • 1/3 cup EVOO
  • 6 slices good-quality white bread, crusts trimmed
  • Melted butter, for brushing bread



  1. Position a rack in the center of the oven and preheat to 450 degrees.
  2. Coat the lamb with olive oil. In a spice mill, grind the porcinis into a powder; rub over lamb. Sprinkle the lamb with the rosemary and season with salt and pepper. Place the lamb on a rack set inside a large rimmed baking sheet. Roast until an instant-read thermometer inserted into the center of the loin registers 135 degrees, 15 to 20 minutes.
  3. While the lamb roasts, in a food processor, puree the parsley, lemon zest and juice, and the garlic; season with salt. With the machine running, stream in 1/3 cup EVOO to make the persillade.
  4. Toast the bread until lightly golden and brush with the butter. Cut the toast corner to corner.
  5. Slice the lamb into 1/2-inch-thick medallions. Arrange 3 toast points on each plate, slightly overlapping at the center points. Pour the sauce down the center of the toast points, then top with the lamb.



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