Lamb Cutlets - each

Lamb Cutlets - each

Derived from the loin and cut from the rack, the cutlet is made up of the eye of loin muscle, a rib bone and a cap of fat. During cooking, the cap helps the cutlet retain moisture and imparts a rich flavour into the meat. Versatile and easy to cook, cutlets are tender and suit high temperature cooking methods such as pan-fry or barbecue.