فیله بره

  • Sale
  • Regular price RM75.00

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