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Tenderloin (Fillet) is prepared from the Side by removing the muscles in one piece from the ventral surface of the lumbar vertebrae and lateral surface of the ilium.


Secondary Cuts


The tenderloin, or fillet, is prepared from a side of lamb by removing the muscle in one piece from the underside of the shortloin. Because it comes from an area that does very little work, it has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Delicate in flavour, tenderloin suits gentle, quick and dry cooking methods to retain its juiciness.

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