Loin

The loin of lamb may be bought on the bone for roasting whole, or boned and rolled, often around the chopped kidneys. It may also be divided into smaller portions to produce tender chops with a small T-bone - this is part of the backbone from which they are cut. These loin chops may be grilled, fried or barbecued.

Lamb loin fillet (noisette) is a lean, tender cut of lamb which requires little in the way of preparation and cooks very quickly, either by roasting, frying or grilling.