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	<title>Lamb tenderloin - Revision history</title>
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	<updated>2026-04-17T16:33:24Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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[[Image:Lamb tenderloin fillet.jpg|300px|thumb|right|Lamb tenderloin fillet]]&lt;br /&gt;
[[Lamb]] tenderloin fillet is very tender with a soft velvety texture. It is smaller than beef or pork fillet. Because of its size and tenderness it cooks very quickly and is apt to dry out if overcooked. Because, unlike [[pork]], lamb can be eaten rare, it is better to under cook lamb than overcook it.&lt;br /&gt;
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A single small lamb tenderloin will usually do for one person. It may be [[grilled]] or [[broiled]], cut into medallions and sautéed, sliced or cubed and made into [[lamb kebabs]].&lt;br /&gt;
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When cut through the backbone, the tenderloin and loin become part of lamb T-bone or loin chops.&lt;br /&gt;
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		<author><name>Klapaucius</name></author>
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