What is it?

Directly behind the ribs, running down the spine towards the animal’s hindquarters, are the lamb loins. It is a popular cut of lamb and is usually the most tender cut. When the lamb loins are removed with their bones the cut is called a saddle; without the bones, it’s referred to as a boneless lamb loin—which make delicate roasts.

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If you can’t find lamb loin, you can substitute leg of lamb.

How to choose:

You shouldn’t worry too much about what country your lamb comes from. Most lamb in our markets is either from America or New Zealand. New Zealand lamb tends to be a little smaller than American. The smaller size doesn’t mean the lamb will be more tender or flavorful, however.

Lamb’s flavor is affected by where it’s raised, what it eats, and how old it is at slaughter, and what type of sheep it is. But unless you’re buying lamb directly from a farm, it will be difficult for you to find most of this information. Generally, the younger the lamb, the sweeter the meat will be.

Recipes

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  Recipe

  Grilled Australian Lamb Tacos with Pomegranate-Mint Salsa

  Ginger-and-garlic rubbed lamb plus a sweet-sour pomegranate and mint relish puts a Mediterranean spin on the beloved Mexican street food.

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  Recipe

  Grape-Leaf Wrapped Lamb Loin with Orange and Pistachio Stuffing

  Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket,…

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  Recipe

  Seared Lamb Chops with Lemon-Mustard Pan Sauce

  The rich, tangy sauce for these chops could not be easier to make; simply add cream to the skillet in which you cooked the chops to harness all the tasty…

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  Recipe

  Roasted Lamb Loins with Mustard-Herb Crust

  The crunchy, sweet-and-savory breadcrumb crust is a delicious contrast to the tender, rosy-red meat of these small roasts. Serve with roasted potatoes and asparagus.