Noisettes of mutton and especially those of lamb may be classed among the finest and most delicate of the Entrées.
They are cut either from the loin or best end but if using the best end, only the meat from the first 5 or 6 ribs should be used.
Noisettes may be either shallow fried or grilled and all the recipes for Tournedos and cutlets of lamb and mutton are suitable.
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