Meat
Fillet
Lamb fillet often names the tenderloin—the small, ultra-tender muscle beneath the saddle—or sometimes the neck fillet depending on market language. True loin tenderloin is tiny, pricey, and lightning-fast to cook. Sear whole and slice, or cut into medallions. Oil and high heat; pull early. Wrap in caul or pancetta if basting help is needed. Clarify with your butcher which fillet you are buying—neck and loin cook differently.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.1 g
- Saturated Fat 4.84 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.17 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 67.2 mg
- Sodium 60.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.4 g
- Water 61.6 g
- Energy 194 kcal
- Water 61.6 g
- Protein 23.4 g
- Fat 11.1 g
- Saturated Fat 4.84 g
- Monounsaturated Fat 5.17 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.24 mg
- Vitamin B3 — Niacin 6.42 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 456 mg
- Major Minerals 455 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 67.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.24 · vitamin-b3-niacin: 6.42 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
French cuisine treated lamb filet mignon as a luxury mini-roast.
Restaurant specials featured tenderloin when saddle fabrication yielded extras.
Butcher counters labelled fillets carefully as consumers learned the cuts.