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Eye of Lamb



Eye of Lamb consists of the portion of meat referred to as the "eye" from the loin area of the lamb. The eye is underneath the backbone, and next to the tenderloin, separated from it by a bone.

It is very tender, boneless meat. It is sold with the fat removed.

Will weigh up to 2 pounds (about 1 kg.)

Lamb Middle

Cannon of Lamb; Crown Roast of Lamb; Eye of Lamb; French Trimmed One Rib Rack of Lamb; Lamb Best End of Neck Chops; Lamb Best End of Neck; Lamb Breast; Lamb Cutlets; Lamb Guard of Honour; Lamb Loin Chops; Lamb Loin Double Chops; Lamb Loin; Lamb Noisette Roast; Lamb Noisettes; Lamb Rib Chops; Lamb Saratoga Chops; Lamb Valentine Steak; Saddle of Lamb

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Also called:

Lamb Boneless Loin Roast; Lamb Loin Roll; Rolled Lamb Eye Roast

Citation

Oulton, Randal. "Eye of Lamb." CooksInfo.com. Published 21 June 2005; revised 15 February 2007. Web. Accessed 06/30/2016. <http://www.cooksinfo.com/eye-of-lamb>.

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