The fillet, or tenderloin, is prepared from a side of lamb by removing the muscle in one piece from the underside of the short loin. Because it comes from an area that does very little work, it has virtually no fat or connective tissue making it the most tender cut of lamb. Delicate in flavor the fillet suits gentle quick, dry cooking methods to retain its juiciness.
Our lamb products are raised at Anderson Ranch in Oregon, and are 100% grass-fed, grass-finished, and pasture raised. They are not fed any grain.