What is a lamb cannon?

A lamb cannon or cannon of lamb, sometimes known as a lamb loin, is a lean, tender cut of lamb that’s trimmed of the fat and silverskin. It’s akin to fillet steak, giving you a melt-in-the-mouth texture and quick cooking time.

A cannon of lamb is the ideal centrepiece for a Sunday roast or a meal being made to impress – think date or dinner party. Discover more about lamb cannons in our comprehensive butcher’s guide.

What cut is a cannon of lamb?

The cannon of lamb is a premium cut from the loin. The cannon is when the loin is left intact, trimmed of the fat and silverskin. The loin can also be cut into loin chops, noisettes and Barnsley chops.

The cannon is boneless and cylindrical, meaning it’ll cook really quickly.

How to cook a lamb cannon

Take your lamb out of the fridge and bring to room temperature before cooking. Pat the cannon dry and season generously. Preheat your oven to 180°C.

In a heavy frying pan, heat oil with a high smoke point to a high temperature. Sear the lamb on each side – it’ll take 1 to 2 minutes on each side.

Add butter and rosemary to the pan and baste for a further couple of minutes.

Transfer your cannon to an ovenproof dish. Cook for around 8 to 10 minutes before removing the lamb and resting in a warm place for 5 to 10 minutes.

How to tell if a lamb cannon is cooked

Lamb cannon is typically served medium rare, depending on your preference. The best way to check it’s cooked is with an internal meat thermometer.

Follow the temperature guides below:

• Rare – 52°C to 54°C
• Medium-Rare – 54°C to 58°C
• Medium – 60°C to 65°C

For quality guaranteed, buy lamb online with Campbells Meat. Choose our Scotch lamb for the best flavour and texture available.