Noisettes of Lamb

Preparation info

  • Difficulty

    Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

These are the neatly trimmed round or oval-shaped pieces cut from the fleshy part of the loin of lamb. They may be cooked in the same way as cutlets but are not usually coated with egg and crumbs.