• Fresh Halal British Lamb Cannon Cut Prime Cut (1KG) - Onlinemeatshop.com
  • Fresh Halal British Lamb Cannon Cut Prime Cut (1KG) - Onlinemeatshop.com
1 2
Vendor: Onlinemeatshop

Fresh Halal British Boneless Lamb Cannon - Premium, Red Tractor Approved

£14.19
£14.19
Fresh Halal British Lamb Cannon Cut Prime Cut (1KG) - Onlinemeatshop.com
Fresh Halal British Boneless Lamb Cannon - Premium, Red Tractor Approved

You may also like
  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Lamb cannon is the loin's boneless eye muscle, tender and fine-grained, trimmed of bone and silverskin from the lamb's back. This 100% British, Certified Halal lamb cooks fast, seared whole or cubed for skewers, so it's the quickest lamb cut for a pan-fried or grilled meal.

Cannon vs Loin Fillet: Same Muscle?

Yes, cannon and loin fillet name the same muscle, the loin's boneless eye, already off the bone and trimmed of the fell. Packs run from 500g to 4kg, always that one lean fillet, never a bone-in chop or rack.

How the Cannon Is Cut, Trimmed and Packed

Order it whole (300-335g) or as a Half Loin (140-160g), or diced: Diced Mid at 20-30g or Diced Small at 10-15g, plus Hand Mince for kofte and burgers. Choose Fat-On or Fat-Off in 500g, 1kg, 2kg or 4kg packs, around 5 servings per kg, so a 1kg pack feeds about five.

Cooking Lamb Cannon

Defrost it for around 12 hours in the fridge, then pat it dry. Whole or half-loin pieces sear hard and fast in a hot pan, 2-3 minutes a side, staying pink in the middle; diced cannon works well in a rogan josh, holding its tenderness through a short simmer rather than a long braise.

Butcher's tip: keep the heat high; lean cannon dries out fast if stewed too long.

This cannon yields around 5 servings per kg. Order a 500g pack for two to three people, 1kg for about five, or step up to a 2kg or 4kg pack for a bigger gathering or batch cooking.

Keep lamb cannon refrigerated until you're ready to cook it, and allow around 12 hours to defrost fully in the fridge. Pat it dry once defrosted and cook it promptly for the best texture.

Typical values per 100 g (raw):

Energy134 kcal
Protein20.29 g
Fat5.25 g

Basis: a composite of trimmed lamb retail cuts, lean only. Reference: USDA FoodData Central, "Lamb, composite of trimmed retail cuts, separable lean only, trimmed to 1/4" fat, choice, raw" (FDC 174307).

  • Pan-seared whole loin: sear the 300-335g piece 2-3 minutes a side, let it rest, then slice thin for a fast midweek dinner.
  • Rogan josh with Diced Mid: brown 20-30g pieces and simmer them briefly in a rogan josh sauce; the lean cut stays tender without a long braise.
  • Skewers from Diced Small: thread 10-15g pieces with peppers and onion for a quick grill.

Diced cannon works well in a rogan josh, its lean, quick-cooking texture holding up to a short simmer rather than the hours a shoulder needs. Whole or half-loin pieces make a simple lamb steak, and Hand Mince suits kofte or lamb burgers.

Is lamb cannon good for skewers?

Yes, order it Diced Small (10-15g) or Diced Mid (20-30g); both sizes are cut for fast, even cooking on a skewer.

Which dice size is best for kebabs?

Diced Small (10-15g) cooks fastest on thin skewers, while Diced Mid (20-30g) holds together better on a hot grill for thicker kebabs.

Fat-On or Fat-Off for skewers?

Fat-On dice bastes itself as it cooks and stays moister on a hot grill; Fat-Off is the leaner option if you'd rather add oil yourself.

Do I need to defrost the diced cannon first?

Yes, allow around 12 hours in the fridge to defrost fully, then pat the pieces dry before threading them onto skewers.

Recently viewed product