Ideal for roasting, this prime cut can make for a delicious Sunday dinner, but how do you do justice to this fabulous meat?
Lamb loin cannon, sometimes known as lamb fillet, is undoubtedly the best part of the lamb for roasting. It has the potential to be the star of a big roast dinner, but due to its leanness, care does have to be taken not to overcook it, which can put a lot of people off.
But have no fear. With a little preparation and care, you can create that perfect roast your family and friends will rave about. Follow the instructions below to discover what’s the best way to cook a cannon of lamb.
Where’s the best place to buy a cannon of lamb?
First of all, where can you find the best lamb cannon for your roast? Not everyone has easy access to a quality local butchers, and buying meat from the supermarket can be something of a lottery. The key to any quality roast is buying meat that has been raised and prepared with care and expertise, with an emphasis on the animal’s welfare.
That is why you can’t go wrong with delivery companies like the Dorset Meat Company. Their lambs come from native breed flocks fed purely on the wild grass, flowers and herbs of pastureland found around 20 small, family run farms in Dorset and Wiltshire. All the meat they use comes from grass fed animals, whose diet is rich in omega 3, antioxidants, vitamins and minerals, all of which helps to make the meat both healthy and delicious. They believe that small scale farming is better for the animal, the local ecology, and the customer.
What’s the best way to cook a cannon of lamb?
Now you have your high quality, grass fed lamb, what on earth do you do with it?
It’s not as difficult as you might think. All you’ll need for a simple roast is your lamb cannon, some salt, a knob of butter and some vegetable oil.
- Remove your meat from the fridge an hour before you want to start cooking it. If you put chilled meat in a hot oven, the meat tissue will contract sharply, which often results in a tough outer crust. Make sure the lamb is room temperature (around 20 degrees Celsius is ideal), before cooking.
- You should also season the cannon with the salt at least forty minutes before cooking, allowing the meat to absorb the salt so that it doesn’t draw the moisture from the surface of the already lean meat while in the oven.
- Preheat the oven to 180˚C/gas mark 4.
- Heat an ovenproof frying pan over a high heat and add a little of your vegetable oil to the pan.
- Place the lamb in the pan skin side down until caramelised and brown.
- Turn the loin over and sear it for another 2 minutes.
- Add the knob of butter to the pan and let it melt. Then baste the lamb with the melted butter.
- Transfer the frying pan to the oven and cook for a further 6-8 minutes.
- Remove the lab from the oven and allow it to rest for 5 minutes. Carve it up and serve immediately. It should still be pink in the middle, as this means it hasn’t been overcooked.
And there you go! The perfect lamb cannon. Serve with some roast potatoes and vegetables, perhaps a dollop of mint source and a good full-bodied red wine, and enjoy!