How to cook lamb cutlets

The lamb cutlets are tender and full of flavor. Cutlets are a great addition to any meal, are easy to make, and look stunning.

The Cut

The cutlet, which is derived from the loin, is composed of an eye of muscle, a bone from the rib, and a cap. The cap of fat helps to retain moisture in the cutlet and imparts a rich flavor to the meat during cooking. Cutlets are versatile and easy to prepare. They are also tender and suitable for high-temperature methods of cooking, such as grilling or pan frying.

How to cook

Trim the cutlets of lamb to remove as much fat as possible. Rub the lamb with some oil, and season with freshly ground black and sea salt. Use tongs to place the lamb cutlets in a hot pan, standing them up on top of the fat rim. Lay flat the pan and cook for a few minutes until the fat turns golden. For pink meat, cook for 3 minutes on each side. If you like your lamb well done, cook for a few more minutes. Remove the lamb with tongs, and let it rest for 10 mins before serving.

When using a grill, heat it until it’s piping hot. The meat should sizzle upon contact. After 3 minutes, turn the cutlet once with tongs and allow the other side to finish cooking for three more minutes. A soft and springy cutlet will achieve a medium-rare outcome, while a firm and springy one will yield med. And a firm one will result in a well done.

Information on nutrition

  • Low Sodium
  • Good source of protein
  • Vitamin B12 (Niacin) and Vitamin B3 (Vitamin B3) are found in this food.
  • Source of Iron (Zinc), Potassium (Phosphorus), Pantothenic Acid, Riboflavin, Vitamin B2, and Vitamin B6
Nutrient Composition:

Rack, Forquartered, Frenched, Lewan, Fast-Roasted (per 100g)

  • Energy: 725kJ
  • Energy: 173kcal
  • Protein: 24.4g
  • Total fat: 8.4g
  • Saturated fat: 3.27g
  • Polyunsaturated fat: 0.43g
  • Omega 3: 0.16g
  • Monounsaturated fat: 2.40g
  • Cholesterol: 72.1mg
  • Sodium: 67mg
  • Iron: 1.76mg
  • Zinc: 2.56mg
  • Vitamin B12: 1.39ug
  • Vitamin D3: 0.14ug
  • 25-OH VitaminD3: 0.29ug
  • Selenium: 4.4ug


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