Lamb Tenderloin

Lamb tenderloin, also called Uruguayan lamb fillet, is a highly sought-after cut because of its extraordinary softness. The fillet, made from the seldom utilized underside of the short loin, is sliced into a single, thin piece with very little fat or connective tissue. Its delicate taste profile makes it ideal for rapid, dry cooking techniques like grilling or pan-searing, which bring out the natural suppleness of the food and help preserve its natural fluids.