Sadly this was not good. There were two long strips of meat (approximately 1-1/2 inches in diameter by 14 inches long) folded inside the netting. Obviously, as tough as this meat was it was not the tenderloin and since there was absolutely no fat, it obviously was not the ribeye - so I'm guessing the loin (?). Unfortunately, unlike the photo that sold me on this expensive piece of meat, there was absolutely no fat at all but plenty of tough silverskin. I raised sheep when I was younger and this was unfortunately the strongest tasting lamb I have ever eaten - more like mutton. And it was unbelievably tough. It was pretty much dreadful (and we aren't picky people!) This will be fed to the opossums tonight. We are making omelets now for dinner. - qxz798@bellsouth.net
From USWM: Thank you for your valued feedback! Yes, you are correct, our Lamb Boneless Loin Roast - 2 lbs is a cut of meat that comes from the loin area of a lamb. It is the area that is located along the back of the lamb, behind the last rib, and in front of the hip. As one of the leaner cuts of lamb, ideally, it should be cooked using methods that involve high heat. Grilling, roasting, and sauteing are good choices when it comes to cooking loin meat. We offer a mix of wool and hair breeds of lamb. Our lambs are not old (mutton) and average 9mo of age at slaughter. I apologize sincerely that this cut did not meet your expectation. We are standing by at 877.383.0051 if you wish to request a refund on this cut. We appreciate your business and look forward to the opportunity to continue to serve you. Best of health, The USWM Team.
From:
Annel
|
Date:
7/24/2022 6:08 PM
Was this review helpful?
Yes
No
(0/0)
I loved this even better than the lamb chops which are great too. Rubbed with spices and baked at 450 degrees for 15 minutes and then 350 for 50minutes until the temp was 145 in the center. Perfect! Highly recommended and will purchase again.
From:
Beth
|
Date:
5/22/2018 6:05 PM
Was this review helpful?
Yes
No
(0/0)
This roast was amazingly tender. I removed the netting and smeared a rosemary/garlic/dijon paste inside and out, then tied back up using butcher twine. TDF!
From:
Chris
|
Date:
2/19/2018 9:59 AM
Was this review helpful?
Yes
No
(1/0)
