Lamb Rib eyes

Lamb Rib eyes

Wrapped in fours

Fillets from the neck were never a traditional British butcher’s choice but over recent years de-boned versions of this delicious cut have become popular. Great fat content allows moist, flavoursome cooking whether braised or grilled. Stunning when served pink and sliced across the grain.

Availability: In stock

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4 x 170g +£12.00

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Lamb Rib eyes

Cooking tips

Lamb Rib eyes

To cook to medium

1. Ensure the cut is at room temperature. (Remove from the fridge 20 mins before cooking.)
2. Get your grill or pan smoking hot.
3. At the last minute, season well with Classic lamb rub
4. Stick your lamb on a leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:

170g steak: Medium 4-6 minutes Medium Well 6-8 minutes

5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.
6. Tuck in and enjoy!

PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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