I used these lamb tenderloins in a recent dinner. Grilled for 10 minutes, turning once, they were a perfect medium-rare. Served with mushroom risotto and a well-aged red Bordeaux. Find the recipe on my blog at ProfessorBainbridge-dot-com.Product Description
Our Australian Lamb is the product of a clean, natural free-range environment. Lean and full flavored, this tenderloin, perhaps the tenderest cut, is perfect for searing, roasting or grilling. Try marinating in a combination of fresh herbs, olive oil and sherry vinegar. Serve rare to medium rare. A full bodied red wine will compliment the meat. Average Weight: 2.5 lbs.
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