The saddle or middle of the lamb has some of the most tender cuts, the lamb loin being one of these. With a thin layer of fat covering the muscle it is ideal for roasting as a rack of lamb. Traditionally, the butcher will cut the loin into that British favourite: lamb chops.
Perfect for a family get-together, it is a very versatile cut, (chops, racks and lamb cannon) suitable for grilling, roasting and pan-frying.
As with any cut of lamb, the greatest of care should be taken not to overcook it. Lamb loin can be left pink in the middle and is sensational served with seasonal veg and a touch of traditional mint sauce.