What Are Lamb Salmon?

Lamb salmon have nothing in common with salmon fish. This is the released loin from the core muscle of the saddle of lamb. The steaks that are cut from the lamb salmon are usually around two to three centimeters thick and weigh around 150 grams. The fillet is considered to be particularly tender and is very well suited for pan frying or grilling. Since it is quite lean, unlike the meat for our grilled lamb chops, it can dry out quickly. For this reason, you should only sear or sear it briefly over high heat and then let the meat finish cooking over low heat, covered, in the oven or on the grill with the lid closed. Before slicing the meat, it should be given time to rest. The meat from the hip is also juicy and tender when grilled. Our lamb rump recipe with grilled vegetables shows you how to do it.