Lamb Boneless Shortloin

About

The lamb boneless shortloin is a premium cut from the lamb's loin, known for its tenderness and leanness. This cut is prepared by removing the fat cap, silverskin, and tenderloin, resulting in a boneless piece with a minimum of four vertebrae.

 

Nutritional Information

Protein	21.4 g
Energy - kilojoules	506 kJ
Energy - calories	121 kcal
Fat - total	4.0 g
Fat - saturated	1.3 g
Sodium	60.1 mg
Iron	1.5 mg

 

Preparation Requirements

Bone Req: Boneless
Product Group: Middles
NZ Meat Guide Item Code: 3434

 

Cooking Tips

The key to preparing a succulent lamb boneless shortloin is to honour its tender, premium quality with precise cooking. This elegant cut excels with a quick sear in a hot pan (2-3 minutes per side) followed by finishing in a 180°C (350°F) oven until it reaches an internal temperature of 57°C (135°F) for medium-rare, typically 10-15 minutes depending on thickness. The boneless shortloin benefits from minimal seasoning—just salt, pepper, and perhaps fresh herbs like rosemary or thyme to enhance its naturally rich flavour profile. Allow a mandatory 10-minute rest before slicing across the grain into medallions to preserve juiciness. This versatile cut can be roasted whole for impressive presentation or portioned into thick steaks for individual servings, making it perfect for both special occasions and elegant weeknight meals where quality and convenience are equally important.

 

Standpack No

36319 & 36300

 

Additional Insights

The Boneless Shortloin is a versatile cut, ideal for various culinary applications. Its lean nature makes it a healthier option without compromising on flavour. When preparing, it's recommended to season the meat with herbs like rosemary and thyme, and to cook it to medium-rare for optimal taste and texture. Resting the meat after cooking allows the juices to redistribute, resulting in a more succulent dish.