The Gourmet Crumbed Lamb Cutlet The ultimate "fancy" comfort food that brings a nostalgic crunch to the table. We’ve taken our premium, French-trimmed lamb cutlets—already the most tender cut on the animal—and elevated them with a crisp, golden coating. These are hand-prepared by our butchers using a delicate crumb that seals in the natural juices of the lamb while providing a satisfying, savory snap with every bite. It’s the perfect solution for a quick, high-end family meal that children and adults alike will scramble for. The Butcher’s Tip: The "Shallow Fry" Secret To achieve a perfectly even, golden-brown crust without overcooking the tender lamb inside, use a shallow fry method rather than deep-frying. Heat about 1cm of a neutral oil (like vegetable or grapeseed) in a heavy-based skillet over medium-high heat. Fry for 2–3 minutes per side. The oil should be hot enough that the cutlet sizzles immediately, which prevents the crumb from soaking up excess oil and becoming greasy. The most important step: Don't crowd the pan! If you put too many cutlets in at once, the oil temperature will drop, and you’ll lose that vital crunch. Cook them in batches and keep the finished ones warm on a wire rack in a low oven. Approximately 10 pieces per kg
