Grass-Fed Dry-Aged Lamb Cannons | ±225g x4

Regular price: £45.00
Regular price: ~~£45.00~~
Sale price: £45.00

Tax included.

4 to 6 Serve

7 days dry-aged Ageing

Finished on turnips and kale Rearing

Pan and oven, or BBQ Best for

Red Tractor Certification

Frozen, vacuum-packed Condition

Description

Reared on the high pastures of Wales and finished over winter on turnips and kale, these lambs develop a fine grain and a clean, gently sweet character. The brassica finish builds the quiet, almost nutty depth that sets Welsh lamb apart from anything mass-reared.

The cannon is the eye of the loin, taken whole and trimmed by hand into a lean, even cylinder, boneless, with no waste, and the most tender muscle on the carcass. Dry-ageing concentrates the flavour and firms the texture, for a cut that's exceptionally lean yet full of character. An effortless centrepiece, or four neat portions that plate like a restaurant.

A must with our Garlic & Herb butter and Garlic, Rosemary & Mint butter from Sublime Butter.

Reared in Wales
Grass-Fed, with a winter finish of turnips and kale for enhanced flavour
Red Tractor certified
7 Day Dry-Aged
4 cannons of ±225g each / Serves 4-6
The cannons come frozen packed together.

Cooking Instructions

Welsh Lamb Cannons - Pan and Oven, or Barbecue

±225g x 4, boneless loin eye, 7 day dry-aged. Serves 4 to 6. Defrost 8–10 hours. Around 12 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in its packaging, on a plate. Allow 8 to 10 hours. The four cannons come packed together, so allow the full time for the centre of the pack. Cook within 48 hours of defrosting. Do not refreeze.

2. Know what you are cooking
The cannon is the eye of the loin, trimmed to a lean even cylinder with no bone and no fat cap. It is the most tender muscle on the carcass and also the least protected, so it wants a short cook and a close eye.

3. Temper, dry and season
Out of the fridge 30 minutes before cooking. Pat dry all over and salt generously just before it goes in the pan.

4. Sear all the way round
A heavy ovenproof pan on a high heat with a little oil, as this cut renders almost nothing of its own. Turn the cannon every minute or so until coloured on every side, around 4 minutes. A cylinder has no flat sides, so keep it moving.

5. Finish in the oven
180°C for 5 to 7 minutes. On a barbecue, sear over direct heat then move to the cool side with the lid down.

6. Pull at 54°C
Pink and juicy. Use a probe rather than guessing. With no bone, no fat cap and no marbling, this cut goes from perfect to grey faster than anything else in the range.

7. Rest
6 to 8 minutes on a warm board. Do not cover tightly.

8. Slice at 2cm
Cut across into thick rounds, or serve a whole cannon per person. Spoon the resting juices over.

Optional: a lean cut like this welcomes a flavoured butter more than a fatty one does. Melt it over the rested meat, not in the pan. Garlic and herb, or garlic, rosemary and mint.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen. Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 8-10 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Where the Hills Do the Work

On the high pastures of Wales, sheep are farmed as they have been for generations, grazing rough ground, walking for their feed, and growing slowly through the seasons. That hard, open landscape is what gives Welsh lamb its fine grain and clean mineral character. A winter finish on turnips and kale does the rest, lending a quiet, nutty sweetness to the fat that faster-reared lamb never develops.