A lamb fillet is similar to a fine beef fillet in that it is a lean cut that may be seared, grilled, or barbecued whole or in slices (noisettes). Lamb fillet is flexible and best served pink to retain its juicy flavour. It may take strong marinades for Eastern meals, or it can be pan-roasted with butter in a hot skillet and served with a variety of veggies for a traditional rendition.
