7oz Lamb Fillet.

Leave the Lamb Fillet on the tray for about 1-2mins to allow meat to get room temperature, season it on both sides with sea salt & pepper, and rapeseed oil.

Grill it on both sides as described below: Once rested, grill it again and cut into 5-6 slices at an angle and put the pieces onto a blue roll to make sure all the juices have disappeared before putting on the plate.

Rare- Grill each side of the meat for about 1.5 mins then leave it to rest for about 3-5mins then flash it again to finish.

M/R- Grill each side of the meat for about 3 mins then leave it to rest for a minimum of 5 mins then flash it again to finish.

M- Grill each side of the meat for about 3 mins then put it into an oven 2 mins on each side. Take it out and rest for a minimum of 5 mins the flash it again to finish MW or WD- Grill each side of the meat for about 3 mins then put it into an oven for about 5-8 mins and take it out for rest until it loses all its juices. Once rested, flash it again to finish.

After flashing the meat, slice it into 5-6 slices at an angle and put the pieces onto a blue roll to make sure all the juices have disappeared before putting them on the plate.