10 Packs (Approx. Ten 3 1/2-4oz Tenderloins Each) (Approx. 26lbs Total)
Lamb tenderloins are lean and very tender with a velvety texture. They are much smaller than beef tenderloins (typically 3 1/2-4oz each) and therefore quick cooking. They can be roasted whole or sliced into medallions for a variety of dishes. Each tenderloin is usually a good portion for one person.
Store lamb tenderloins in your freezer until you're ready to use them, then thaw only as many as you need.
RECIPES & TIPS
In addition to roasting or searing lamb tenderloins whole, you can also cut them into medallions (up to 1 inch) or petite fillets (up to 2 inches). Pan sear, sauté, grill, broil, roast, or stir fry the medallions and petite fillets.
Recommended Cooking Temps:
Rare - 135°
Medium Rare - 140°-150°
Medium - 140°-145°
Medium Well - 160°
Well Done - 165° and above