Suffolk Lamb Rosemary & Garlic Tenders

Gluten Free

Description

Made from tender lamb rump, these small lamb tenders are expertly prepared with a slice of garlic inserted inside and garnished with fresh rosemary. Sourced from premium South West Western Australian lamb, they’re juicy, flavour-packed, and perfect for quick grilling or roasting. Crafted with care by P. Princi Butchers, upholding our tradition of quality and taste since 1950.

Price

$19.00

Sale Sold out

Weight

500g 1kg

Quantity

Optional Add - Ons

Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper

$15.00

Gluten-free Traditional Gravy

$20.00

Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper

$15.00

Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices

$15.00

Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices

$15.00

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Cooking Guide

Lamb Rosemary & Garlic Tenders (Approx. 300g each, Serves 2–4)

01 Bring To Room Temp 02 Season 03 Preheat Pan 04 Cook & Baste 05 Rest & Serve

Remove lamb rosemary & garlic tenders (approx. 300 g each) from the fridge 20–30 minutes before cooking.

Drizzle 1 tbsp olive oil over the tenders and season both sides with salt and freshly ground black pepper.

Heat a heavy-based frying pan over medium-high heat until hot.

Add the lamb tenders to the pan with 2 lightly crushed garlic cloves and 1–2 sprigs of fresh rosemary (optional). Cook 3–4 minutes per side for medium-rare. In the last minute, add 1 tbsp butter and spoon over the meat for extra flavour.

Remove from pan and rest for 5 minutes. Slice and serve with sides like roasted vegetables, creamy mashed potatoes, or a fresh salad.

FAQ

Your questions, answered.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.

How long will fresh lamb last in the fridge?

Fresh lamb should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can lamb be frozen?

Yes, lamb can be frozen. Wrap it tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight for the best results.

Do you offer marinated lamb products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.