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
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