Boneless Lamb Loin

Boneless Lamb Loin

The boneless loin of Lamb is cut from the Lamb Saddle. This cut is normally fashioned into individual  T-bone lamb chops. What we do is split the saddle into separate loins. Then, keeping the loin intact rather than cutting chops, we remove the bone in 1 piece. The boneless loin is then trimmed and tied to present a uniform thickness for ease of cooking. Serving is doubly easy as there is no bone to contend with. The finished roast can be sliced as thinly or thickly as preferred with no loss of tenderness.

Size PriceQuantity
24oz $59.00
32oz $78.00

Once again, we’ve solved an age-old problem! The lamb saddle is an exquisite cut of meat, hugely popular in Europe, but also probably the most difficult roast to slice and serve. Even with the knife skills of a D’ Artagnan, it will drive you to drink, and you’ll leave 30% of the meat on the bone to boot.

Voila!  Since the bone it the problem, we got rid of it! To do this, we split the saddle in half into 2 separate loins. Then we remove the bones while leaving the loin in one piece. Now you have what we consider to be a masterpiece that will not only rival the Rack of lamb, but for many, surpass it in elegance.

This is a very rare cut of Lamb. Normally it is cut into individual bone in lamb chops, and it’s very rare to find it available as a boneless roast. In terms of quality, it is on a par with the Rack of Lamb with the added benefit of being meatier. Easy to cook, simple to slice and serve, this is a truly sophisticated delicacy worthy of a Michelin star on its own.

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The lamb is sourced from Northern California which with it’s temperate climate and proximity to the ocean we believe rivals the famous coastal Lamb of France.

The easiest method is to roast in the oven, very much like you would a rack of lamb.  Use a 400 degree pre heated oven, place Lamb Loin in a small roasting pan on a rack. Roast at 400 degrees for 40 to 45 minutes to achieve a medium rare doneness.  The high temperature will nicely brown and crisp the fat on the exterior.  As for seasoning, this Lamb has a world of natural flavor, so you don’t need much to improve it. I usually only lightly salt and pepper the outside; but first rule is there are no rules. So garlic, rosemary, thyme or whatever added flavor you happen to enjoy is a perfect compliment.

An alternate method is on the grill. It is eminently doable, but I don’t recommend it. Lamb fat is high in glycerin, and will flare more quickly and seriously than beef fat. Whenever cooking lamb on the grill, you must stay there the entire time; and you’ll find it necessary to continually turn the  loin to keep this under control. Assuming an average grill temperature of 500 degrees, the loin will cook in 25 to 30 minutes. So, if you are adventurous, and want to try the grill, I would suggest you bring the glass of wine with you at the beginning!