Meat
Fillet
Mutton fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. It carries stronger mature sheep flavour with deep fat and spice affinity. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with cumin, coriander, chilli, root vegetables, mint and cloves.
Track this ingredient
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 10.9 g
- Saturated Fat 4.76 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 69.4 mg
- Sodium 61.4 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.6 g
- Water 61.9 g
- Energy 204 kcal
- Water 61.9 g
- Protein 23.6 g
- Fat 10.9 g
- Saturated Fat 4.76 g
- Monounsaturated Fat 4.72 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 34.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.9 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 349 mg
- Major Minerals 347 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 69.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.9 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising. Cooks treated fillet of mutton as a cut with its own timing and sides.
As mutton cookery specialised, fillet was portioned and sold ready for the pan. Spice-trade cookery folded mutton into curry, pilaf and tagine traditions across South Asia and the Middle East.
Heritage and nose-to-tail menus revived named mutton cuts for restaurants and home braising; fillet of mutton took a named place in that kitchen trade.