Mum's Double Lamb Loin Recipe

Name: Mum's Double Lamb Loin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb, short loin (boneless, flaps on from your butcher); salt (to taste); pepper (freshly cracked to taste); 100 g pancetta (thinly sliced and then diced(); 100 g pork mince; 4 sage leaves (finely chopped); 1 tablespoon flat leaf parsley (heaped and finely chopped); ½ cup carrot (grated); 2 tablespoons breadcrumbs; extra virgin olive oil; cooking kitchen twine (string)

Servings: persons

1 lamb, short loin (boneless, flaps on from your butcher)
salt (to taste)
pepper (freshly cracked to taste)
100 g pancetta (thinly sliced and then diced()
100 g pork mince
4 sage leaves (finely chopped)
1 tablespoon flat leaf parsley (heaped and finely chopped)
½ cup carrot (grated)
2 tablespoons breadcrumbs
extra virgin olive oil
cooking kitchen twine (string)

1
Lay your double lamb loin skin side down and flat and season with salt and pepper.
2
Mix pancetta, pork mince, sage, parsley, carrot and breadcrumbs for the stuffing and then lay the stuffing down the centre of the lamb and spread over the back straps and fillets before wrapping the lamb flaps around the stuffing with the flaps meeting in the middle.
3
Tie the loins together in a roll with the twine/string and then rub the olive oil over the outside and lightly season with salt and pepper.
4
Roast in a oven pan at 175C for about 1 1/2 to 2 hours or until the core temperature of the lamb is at 60C, check by using a meat thermometer.
5
Serve sliced at the table with a salad or vegetables.
6
Mama mia, it's good.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lamb, short loin (boneless, flaps on from your butcher), salt (to taste), pepper (freshly cracked to taste), 100 g pancetta (thinly sliced and then diced(), and more.

Yes, Mum's Double Lamb Loin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mum's Double Lamb Loin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions