Lamb tenderloin is very tender with a soft velvety texture. It is smaller than beef or pork tenderloin. Because of its size and tenderness it cooks very quickly and is apt to dry out if overcooked. Because, unlike pork, lamb can be eaten rare, it is better to under cook lamb than overcook it.
Lamb tenderloin may be grilled or broiled, cut into medallions and sautéed, sliced or cubed and made into lamb kebabs.
Price: Per kilogram
Net weight: Depends on customer's order
Minimum weight per tray: 100 gram
Maximum weight per tray: 1 kilogram
Lamb part: Tenderloin
Manufacturer & exporter: ATMS PTY LTD
Address: P.O.Box 103, Holmeslen, Victoria 3148, Australia
Importer & Distributor: High Food Company Limited
Address: No.55B, Hang Bai Street, Hoan Kiem District, Hanoi
Storage: Keep chilled at 2 to 8 degrees Celcius if taken during the day of purchase. If not, keep frozen at -9 to -18 degrees Celcius and finish the product within a month. Do not re-frozen after thawing.