Lamb Shortloin
Tender and versatile, short loin cuts respond best to high heat roasting and grilling. A shortloin can be roasted whole or remove the bones to stuff and roll; the external layer of fat around this cut imparts flavour and helps prevent the roast drying out.
Tender and versatile, short loin cuts respond best to high heat roasting and grilling. A shortloin can be roasted whole or remove the bones to stuff and roll; the external layer of fat around this cut imparts flavour and helps prevent the roast drying out.
Tender and versatile, short loin cuts respond best to high heat roasting and grilling. A shortloin can be roasted whole or remove the bones to stuff and roll; the external layer of fat around this cut imparts flavour and helps prevent the roast drying out.
Eye of loin
The eye of loin consists of the entire eye muscle, or whole loin, that lies along the spine. A muscle least used for movement, eye of loin is as tender as the tenderloin. It's perfect for stuffing and trussing as it has a flap long enough to wrap around the stuffing to meet the eye muscle.
Boned and rolled loin roast
With the bone removed, a boned and rolled loin roast is quicker to cook and carve and has the added option of room for stuffing. The external layer of fat around this cut imparts flavor and helps prevent the roast drying out.
Loin chop
Also knows as the lamb 'T-bone', this chop is portioned from the short loin that sits towards the back of the lamb, between the leg and the rack. With their tenderness, loin chops are ideal for barbecuing and best suited to high heat cooking methods.