Lamb Loin / Saddle

Lamb loin is the section of the animal’s back between the rack and the leg. It contains the loin eye and tenderloin muscles and is one of the most tender parts of the carcass. When the two sides of the loin are left connected across the backbone, the cut is commonly called a saddle of lamb (French: selle d’agneau).

Butchery and related terms

• Loin chops: cross-cut portions that may include the loin eye and tenderloin, depending on the fabrication.
• Boneless loin: one side of the loin with the bones removed, suitable for roasting or portioning.
• Saddle: both sides of the loin left connected across the backbone.
• Boned and rolled saddle: the bones are removed and the two sides may be tied around a stuffing or rolled into a roast.
• Noisettes: small, usually round portions cut from the loin or another tender muscle.

Cooking methods

Lamb loin and saddle are tender cuts suited to roasting, grilling and pan-searing. A saddle may be roasted whole or boned, stuffed and rolled. Loin chops can be grilled or pan-seared. Because these cuts are relatively tender, prolonged braising is generally unnecessary unless the recipe specifically calls for it.

Example: roast a saddle of lamb with herbs and garlic, then carve across the loin into neat portions. Alternatively, portion boneless loin into noisettes for quick pan-searing.

Yield and purchasing

Specify whether you need rack, loin, saddle, bone-in chops or boneless portions. Confirm the rib and chine-bone status, fat-cover trim and portion weight. Bone-in and boneless products have different usable yields and costs.

Chef’s tip: remove silverskin carefully and standardise portion thickness. Rest roasted lamb before carving, and reserve suitable bones and trim for stock.

Key distinction: The saddle includes both sides of the loin across the backbone; a single loin is one side of that section.