Lamb Cannon

The lamb equivalent to fillet steak, lamb cannon is a premium, boneless cut. It is made from half of the loin side of lamb, which we trim and roll. This creates a lean, flavoursome cut that is easy to roast and slice.

The best way to cook lamb cannon is to seal it all over in a hot skillet. One browned and lightly caramelised, put the skillet in the oven and roast to your liking. Baste with herbs and butter, check seasoning and allow to rest. Serve with a rich gravy, wilted spinach and roast potatoes for a show-stopping meal.

Even the best meat still requires expert preparation, so we work with master butchers who ensure our lamb cannon is immaculate. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never compromise on our standards, which is central to maintaining the quality you have come to expect. When choosing a cut of lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy.

Wiltshire Country Fayre have been working with the best local suppliers since our inception. We source highest-quality lamb from the South West of England, which is fed on grass and free to graze the lush fields that abound in the area. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating, which reduces animal stress and lowers food miles as much as possible.

Lamb cannon is vacuum-packed, which keeps it fresh for longer and makes it suitable for home freezing. Make sure that you defrost the meat slowly and thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.