Thai Lamb Rolled Loin

Thai Lamb Rolled Loin is a compact, boneless roasting joint cut from the loin—not a shank or slow-cook cut.

The loin is naturally tender and should be roasted only until pink to medium, then rested before slicing. It can also be cut into medallions for quick pan-frying or grilling.

Pasture-raised White Dorper × Santa Inês crossbred lamb, 100% born and raised at Black Sheep Farm No.5 in Nakhon Ratchasima, Thailand, then rolled and vacuum packed for freshness. The photograph and listed weight relate to the actual available pack.