The loin of lamb is in fact two cuts: best end of neck towards the front of the animal and loin (sometimes known as middle loin or double loin) towards the rear. The loin is the tenderest part of the lamb. It's from this area that loin chops come from as well as medallions, noisettes and roasting cuts. Joints tend to be small unless you have a whole saddle which is made up of a double loin roast, from both sides of the backbone. Frying and grilling are excellent for the smaller cuts.

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