Lamb tenderloin, also known as eye fillet, is the softest and most tender part of the lamb. This muscle sits under the backstrap and is not heavily used by the animal, making it incredibly tender. You can easily identify this cut as the small, round piece that forms part of the loin chop or t-bone.

One of the best things about lamb tenderloin is that it's versatile and can be cooked using a variety of techniques. One of the easiest ways to cook this cut is to trim the small amount of silver skin and grill it. It cooks quickly, so take care not to overcook it. Aim for a pink blush in the center, as with all lamb cuts. You can also try pan-frying or even barbecuing it.

When it comes to pairing lamb tenderloin with flavors, there are endless options. You can keep it simple and let the natural flavor of the meat shine, or marinate it in herbs and spices like bay leaves, garlic, and rosemary for added flavour. Consider pairing it with a fresh salsa verde or a tangy chimichurri sauce. For a heartier meal, try serving it with roasted root vegetables or a creamy cauliflower puree. Whatever you choose, lamb tenderloin is sure to impress with its tenderness and delicate flavour.