Bones with many splinters and not cut cleanly
Too much fat for a leg
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Vendor:
Onlinemeatshop
Fresh Halal British Boneless Mutton Cannon - Red Tractor Approved
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Fresh Halal British Boneless Mutton Cannon - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Boneless mutton cannon is the loin fillet — the eye of the loin, trimmed clear of the backbone — cut from 100% mutton meat. Every animal is slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, and the cut is Certified Halal. It's a fast-cooking steak for the pan, grill or dicing into curries and kebabs.
How This Mutton Cannon Is Cut
We cut this cannon to order — whole loin (300-335g), halved loin (140-160g), mid dice (20-30g), small dice (10-15g) or hand mince — fat-on or fat-off, packed at 500g, 1kg, 2kg or 4kg.
Keeping It Fresh
Keep it in the fridge, in its original packaging, until you're ready to cook — that protects the trimmed surface. Not using it within a day or two? Freeze it, then thaw slowly in the fridge before searing.
Cannon vs Loin Fillet: Same Cut?
Yes — cannon is the butcher's name for the mutton loin fillet, the eye of the loin, taken boneless and trimmed clear of the backbone. It's sold whole at 300-335g, halved at 140-160g, or diced down to 20-30g and 10-15g for curries like nihari.
How much you order depends on the pack — 500g or 1kg for a smaller meal, 2kg or 4kg if you're entertaining or want extra to freeze. Pick fat-on or fat-off, and choose whole loin, halved, diced or hand mince to match the way you're cooking it.
Keep this mutton cannon in the fridge, in its original packaging, until you're ready to cook — that protects the trimmed surface. Not cooking it within a day or two? Freeze it, and if you're freezing it the day it arrives, thaw it slowly in the fridge before you cook.
Typical values per 100 g (raw):
| Energy | 518 kJ / 124 kcal (converted at 4.184 kJ per kcal) |
|---|---|
| Protein | 21.3 g |
| Fat | 4.2 g |
Basis: lean mutton shoulder, diced or in strips - "Mutton, boneless dice or strips, shoulder, lean, raw" (laboratory-analysed). Reference: Australian Food Composition Database, Release 3.0, Food Standards Australia New Zealand (FSANZ), Public Food Key F005979. Based on Australian data.
Pan-Seared Loin Steaks
Season the whole loin (300-335g) or a halved portion (140-160g), then sear it fat-on for a good crust and rest before slicing.
Diced for Curry
Brown the 20-30g dice first, then simmer it low and slow for a rich nihari.
Kebabs From Small Dice
Skewer the 10-15g dice fat-off and grill fast over high heat.
Diced mutton cannon suits nihari and other slow-simmered curries well, while the whole or halved loin makes quick-fried steaks — or cut the small dice for skewered kebabs.
How Long Should Mutton Cannon Rest Before Slicing?
Give whole or halved loin pieces about 5 minutes under loose foil after searing — that lets the juices settle before you cut across the grain.
Does the Cut Change How Long It Needs to Rest?
Diced pieces barely need any rest, but a whole loin (300-335g) or halved portion (140-160g) wants the full few minutes before you slice it.
What Goes Wrong If You Slice Too Soon?
Cut straight off the pan and the juices run out onto the board instead of back into the meat, so the slices end up drier.
How Can You Tell It's Rested Enough?
It should feel firmer than it did straight off the heat, and the surface won't show that dark, wet sheen anymore when you press it.