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3-6 whole lamb tenderloins from Australia for itty bitty fillet mignon steaks. This is the choicest bit of the entire lamb!
This tender, lean cut is quick to cook and can be treated like a beef fillet. Taken from the loin, also known as the "best end" best end, it's well-trimmed and has little fat. It can be cooked whole, or cut into slices.
Tastes great with a hint of mint, sea salt, and pepper. (Find in the related items section below!)
The thawing time depends on many factors such as size, weight, packaging, and type of meat. Please refer to our thawing chart ≫here≪