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Home » Meat » Sheep » Lamb » Lamb Middle » Cannon of Lamb

Cannon of Lamb

A Cannon of Lamb is one half of the loin side of a lamb, boned, with the fell removed, and rolled.

It consists of meat from the eye of loin section. It is considered one of the best cuts of lamb for roasting

It will weigh from 12 oz to 1 ¼ pounds (300 to 600g.)

It is tender and lean because the fat is usually removed, though sometimes a strip of fat is left on the top of it for basting during roasting.

If both sides of the loin are left attached together via the backbone, it becomes a saddle of lamb.

Cooking Tips

Serves 2 to 3 people. Allow 4 to 6 oz (125 to 175g) per person.

Can be stuffed.

Roast, or bake wrapped in pastry. Cook at 400 F / 200 C for:

20 minutes per pound (450g) plus 15 minutes for rare.

25 minutes per pound (450 g,) plus 25 minutes, for medium.

30 minutes per pound (450g), plus 30 minutes, for well-done.

Or, cut into slices for frying (allow 2 to 4 minutes per side) or broiling (aka grilling in the UK), allowing 3 to 5 minutes per side.

Can be cut into thin strips for stir-frying (stir-fry until brown, and then allow another 2 minutes).

Language Notes

Also spelled “Canon of Lamb”, but the name is probably an allusion to how the rolled meat might look like a “cannon”.

Other names

AKA: Fillet of Lamb Loin, Lamb Loin Fillet

This page first published: Jun 21, 2005 · Updated: Jun 11, 2018.

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