About this cut
The Lamb Cannon represents the zenith of the loin, consisting of the lean, exceptionally tender eye muscle meticulously boned and trimmed of all gristle. It is celebrated for its uniform, cylindrical shape and a buttery texture that dissolves on the palate with a clean, sophisticated sweetness. As the most premium lamb cut available, it offers a refined dining experience free from the heavy fat or strong gaminess associated with other joints.
Taste-DNA
The Cannon is the isolated Longissimus dorsi muscle from the lamb's loin primal, a muscle that performs very little physical labor. Its position along the spine results in minimal connective tissue, making it the most naturally tender part of the animal.
Preparation
Cooking Guide
To achieve perfection, pan-sear the Cannon in foaming butter with thyme and garlic to develop a rich Maillard crust before finishing in a 180°C oven for 6–8 minutes. Aim for a core temperature of 52–54°C for a sublime medium-rare finish, as its lean profile dries quickly if over-exposed to heat. Always allow the meat to rest for at least 8 minutes in a warm place to ensure maximum succulence.
Core Temperatures
Portions per Person
Pair this elegant cut with a sophisticated, silk-textured red such as a Pomerol or a refined Pinot Noir to mirror the meat's velvety mouthfeel.