The tenderloin or fillet, is prepared from a side of lamb by removing the muscle in one piece from the underside of the shortloin, because it comes from an area that does very little work, it has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Delicate in flavour, tenderloin suits gentle, quick and dry cooking methods to retain its juiciness.
The pristine climate and water quality of the farming region on the Victorian, NSW border delivers the most unique true tasting lamb available in the world today.
We recommend for the best quality to cook it in a chilled state. It can be stored in the fridge 2-3 days.