Boneless Shortloin
About
The 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
Due to its tenderness, the Boneless Shortloin is best suited for quick cooking methods such as fast roasting or pan frying. This approach ensures the meat remains juicy and flavourful.
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 flavor. 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.