The loin is very tender and is best cooked quickly. It can be broken down a number of ways; shortloin (whole on the bone), saddle (two shortloins not broken down the middle at the backbone), eye of loin or backstrap (cut off the bone) and shortloin chops.

Stuffed Saddle Roast

Marinaded Lamb Backstrap

Loin Chops with Mint Pesto

Porcini Crusted Loin Chops

BBQ Lamb Salad with Roasted Beetroot

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