West Country Lamb Boneless Loin
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- Sourced from Dorset, Cornwall, Devon, Gloucestershire, Somerset, and Wiltshire
- Raised by traditional methods, with full traceability
- Farm assured and Red Tractor certified for animal welfare
- PGI-certified, grass-fed, pasture-raised, with no confined feedlots
- All feeding on pasture, with animals free to roam
- No subtherapeutic antibiotics and no added hormones
- Premium English lamb from 35–42 lb. carcasses, hand butchered and fabricated
- Portion-controlled, chef-ready cuts crafted by expert butchers for consistent sizing
- Superior quality with a tender texture, short grain, and mild flavor
Cooking Methods: Pan-Roast, Sear, Sauté, Sous Vide, Grill, Broil
Cooking Tips: Lamb loins are quick-cooking and make an excellent weeknight meal. Cook over high, direct heat and baste with butter for restaurant-worthy results. A finished temperature of 145 degrees F (medium-rare) is best for this ultra-tender cut. Rest lamb loins for 5 minutes before slicing against the grain and serving.
Exclusive. Our young PGI-certified premium lamb is 100% grass‑fed on traditional farms in England’s West Country. To earn the PGI label, lamb must be born, raised, and harvested in the West Country region, 100% grass-fed, with no grains, no feedlots, and no finishing farms. No subtherapeutic antibiotics, no added hormones. All cuts are hand butchered and fabricated by lamb experts with size consistency, and the chef’s end needs in mind. Smaller cuts with short and thin grain, making the meat extremely tender with lots of flavor.
Appreciated around the world, this is the first time West Country Lamb is available in the U.S., and only from D’Artagnan
