Lamb noisettes are lean, neatly trimmed medallions cut from the loin: tender, quick to cook and full of flavour. Often called lamb medallions, they're a chef's favourite for fast midweek dinners and easy entertaining. A few minutes in a hot pan and a short rest is all they need. Butchered by The Black Farmer from British lamb, they're a versatile cut that pairs beautifully with seasonal vegetables, redcurrant, rosemary or a simple pan sauce. Lean loin medallions, neatly trimmed and quick to cook Naturally full-flavoured, ideal for fast weekday meals Suit pan-searing, roasting or grilling Boneless and easy to portion and plate What is a lamb noisette? A lamb noisette is a small, round medallion cut from the boned loin of lamb, often trimmed lean and tied into a neat disc. "Noisette" is French for "little nut", describing the cut's compact, rounded shape. It's prized for being tender, lean and fast-cooking. Noisette, medallion or chop? A noisette and a medallion are essentially the same lean, boneless loin cut. A lamb chop, by contrast, is cut on the bone. Noisettes cook faster than chops and are easier to portion and plate. Looking for ideas? Browse our lamb recipes for ways to serve them.
