A whole loin makes a good roasting joint or can be cut into individual lamb loin chops. For a roasting joint, cook it on the bone for extra flavour, or buy it boned and rolled before stuffing, tying and roasting. Individual portions of trimmed loin fillet (allow about 150g/5oz per person) can be pan-fried and served pink as a smart dinner party dish.
Article by Louisa Carter
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).