Valentine lamb steak
Valentine Steaks are taken from the loin and are essentially two chops butterflied out to provide a meatier cut.
Valentine steaks are best cooked on the grill, griddle or pan-fried as they can be cooked quickly and easily.
Noisettes are cut from a similar area on the lamb and are also entirely de-boned. Alternatively you could use a cheaper leg steak.
Valentine steaks are so called because when the meat is butterflied (cut with a sharp knife almost to the end and then folded out) it folds out to create a heart shape.