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Behold, the “double barreled lamb cannon.” Or if you’re less cheeky, a boneless whole rolled loin roast. This, this is the pinnacle of lamb. Those parts of loin chop that you cut out into teeny tiny succulent bites? This is a whole roast of it, two glorious pounds of both the striploin and tenderloin, rolled and tied. An absolute stunner of flavor as is or this rolled roast can be stuffed and sliced in to medallions. Because the loin is quite lean, your lamb cannon roast is best cooked to medium rare, or 135 degrees internal temp. A rare, seasonal treat that is quite hard to find stateside; not to be missed. 2-2.5 lbs.
Behold, the “double barreled lamb cannon.” Or if you’re less cheeky, a boneless whole rolled loin roast. This, this is the pinnacle of lamb. Those parts of loin chop that you cut out into teeny tiny succulent bites? This is a whole roast of it, two glorious pounds of both the striploin and tenderloin, rolled and tied. An absolute stunner of flavor as is or this rolled roast can be stuffed and sliced in to medallions. Because the loin is quite lean, your lamb cannon roast is best cooked to medium rare, or 135 degrees internal temp. A rare, seasonal treat that is quite hard to find stateside; not to be missed. 2-2.5 lbs.