Description
The Lamb loin, also known as saddle, is cut by taking out the spine of the lamb, before trimming and rolling by hand the meat into a roasting joint with ample fat covering, then tying.
Lamb Loin
£25.00
Average weight 0.9-1.1kg.
Additional information
| Weight | 900-1100 g |
|---|---|
| Badges | BBQ, British, Free Range, Freezable, Grass-fed |
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