Comes from the centre of the animal, it contains the most tender lamb meat. The meat is removed from the bone and rolled into a cylindrical shape and tied with butcher’s twine to hold its form and ensure even cooking. The external layer of fat around this cut imparts flavour and helps prevent the roast drying out Boned and rolled it’s quicker to cook and carve and has the added option of room for stuffing The loin is typically lean with a rich, meaty flavour, a very tender, prized section of the lamb Best Cooked roasted or low & slos Approximately 700gm each. Brands: Saltbush Dorper Lamb
